Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Toss the sliced strawberries with 1/4 cup sugar and 1 tablespoon coconut oil in a bowl until evenly coated.
Spread the strawberries on the prepared baking sheet and roast for 20–25 minutes, until soft and bubbling; let cool slightly.
Transfer the roasted strawberries to a food processor. Add 2 tablespoons maple syrup, 2 tablespoons water, 1 teaspoon lemon juice, and 2 teaspoons cornstarch, then pulse until smooth; set the purée aside to cool.
Make the crust: pulse graham crackers with 1/3 cup sugar and 1/4 teaspoon salt in a blender or food processor until fine crumbs form. Stir in the 6 1/2 tablespoons melted butter until evenly moistened, then press the mixture into the bottom of a 9-inch springform pan.
Reduce oven temperature to 350°F if desired for baking cheesecake (or keep at 375°F if preferred). In a blender or large bowl, beat the softened cream cheese and 1 1/2 cups Greek yogurt until smooth.
Add the 5 whole eggs, 3 egg yolks, and 1 1/2 cups granulated sugar to the cream cheese mixture and pulse or mix until combined. Add 3 tablespoons all-purpose flour and 2 teaspoons vanilla extract and mix briefly until incorporated; do not overmix.
Pour the cheesecake filling over the prepared crust and spread evenly. Drop spoonfuls of the cooled strawberry purée on top and gently swirl with a knife to create a marbled effect.
Wrap the bottom of the springform pan well with aluminum foil. Place the pan inside a large, deep baking dish and pour hot water into the dish until it reaches about halfway up the springform pan to create a water bath.
Bake the cheesecake for 1 hour and 20 minutes. After baking, turn off the oven and leave the cheesecake inside for 30–35 minutes; the center should still be slightly wobbly.
Carefully remove the cheesecake from the oven, run a knife around the edge to loosen, and let it cool in the pan for 15 minutes. Cover loosely with plastic wrap and refrigerate for at least 4 hours before serving.
