Preheat oven to 425F. Grease or paper-line a 12-cup muffin tin. Muffin batter: In a medium bowl, use a mixer to cream the butter. Add sugars and beat until creamy. Add eggs, yogurt and vanilla. Beat on medium and then high speed until the mixture is well blended, scraping down the sides and bottom of the bowl with a spatula to make sure it's all blended. In a larger bowl, combine flour, baking soda and baking powder. Pour wet ingredients into the dry ingredients and slowly mix with a wooden spoon until combined and little lumps remain. Gently fold in strawberries.

Cheesecake filling: In a medium bowl, beat cream cheese with a mixer until creamy. Add egg yolk, vanilla and sugar. Beat until combined.

Graham wafer streusel: In a small bowl, combine graham wafer crumbs, flour, brown sugar and melted butter. Mix with a spoon or fork until texture is crumbly.

Compile muffins: Spoon 1 tbsp or so of muffin batter into the muffin cups. Layer with a little less than a tbsp of cheesecake filling, then top with enough muffin batter to fill the muffin cup to the top. Sprinkle each muffin with streusel topping, lightly patting the streusel down into the top of the batter.
Bake muffins for 5 minutes at 425F. Reduce oven temperature to 350F and bake for another 20 minutes, or until a tester inserted in the centre of a muffin comes out clean. Remove muffins from oven and let them cool 10 minutes in the muffin tin, then remove them to a wire rack to cool completely. Makes 12 muffins.