In a medium saucepan over medium heat, add strawberries, sugar, and lemon juice.
In a separate bowl, stir the cornstarch and water together until the cornstarch is fully dissolved.
Pour the slurry over the strawberries, and stir together. Cook over medium high heat, stirring, until it begins to boil.
Reduce heat to low, and continue to simmer for 3-5 minutes, or until the topping is thickened.
Remove from heat and allow to cool. Topping will continue to thicken as it cools, set aside until ready to use.
In one bowl, using a hand or electric mixer, mix milk, egg, oil, sugar, vanilla extract, and lemon juice.
In another bowl stir together flour, baking powder, salt.
Little by little add the flour mixture to the milk mixture. Stirring well after each addition until the mixture is smooth.
Stir in the chopped strawberries and lemon zest.
Place a nonstick skillet or griddle over medium heat.
Use a ladle or a measuring cup to pour about 1/4 cup of batter onto the hot skillet or griddle. When air bubbles start to form on the pancake, flip it to the other side and cook until golden.
Repeat with the remaining batter, and stir well to avoid the strawberries sinking to the bottom of the bowl.
In a large bowl using an electric mixer, beat together the cream cheese, sugar, yogurt, vanilla, until smooth.
Add a 1/2 cup of the whipped topping and continue to whip until combined.
Using a spatula, fold in the rest of the whipped topping by hand, until fully incorporated.
Add a pancake on a plate, top with cheesecake filling, another pancake, cheesecake filling, and repeat until you add the fourth pancake on top.
Top the last pancake with a hefty amount of strawberry sauce and serve with a dollop of whipped cream.
