1. Step 1: Lightly grease a 9-inch springform pan with coconut oil or baking spray. Line the bottom with parchment paper.

2. Step 2: In a food processor, pulse graham crackers until finely ground. In a medium bowl, combine the graham cracker crumbs, almond flour, melted coconut oil, and maple syrup. Mix until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Refrigerate while making the filling.

3. Step 3: In a blender or food processor, combine strawberries and lemon juice. Blend until smooth. For an extra smooth filling, strain through a fine-mesh sieve to remove seeds. Set aside.

4. Step 4: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add Greek yogurt, maple syrup, and vanilla extract, beating until combined. Gently mix in the protein powder on low speed until just combined. Fold in the strawberry puree until the filling is uniformly pink. Taste and adjust sweetness if needed.

5. Step 5: Pour the filling over the chilled crust, spreading evenly. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, until firm.

6. Step 6: To serve, run a thin knife around the edge of the pan, then release the springform sides. Slice with a warm knife (run under hot water and wipe clean between cuts). Garnish with fresh strawberry slices if desired.