Grease a 9-inch springform pan with cooking spray and set aside.
Mix all ingredients together in a bowl and press into the bottom of a springform pan.
Bake at 425°F for 6-7 minutes. Do not over bake.
Reduce oven to 325°F.
Mix cream cheese and yogurt together with an electric mixer until smooth. If it clumps a bit that means your cream cheese was not softened enough. Put in the microwave for 10 seconds and mix again with the electric mixer. If it is not smooth repeat the last step until it becomes smooth.
Add sweeteners and blend in until smooth.
Melt unsweetened bakers chocolate in the microwave for 30-second intervals until just melted. Don’t overheat.
Mix chocolate into the filling, scraping sides of the bowl as needed.
Add dark cocoa powder and mix well there should be no streaks of white.
Taste the mixture at this point to make sure it is sweet enough. If not add more sweetener.
Add eggs and mix until well incorporated.
Pour the cheesecake filling over the chocolate crust, smooth the top so that it is even across the pan.
Bake at 325°F for 20 -25 minutes or until it is mostly solid. The center will be a little wiggly, it will set as it cools.
Turn the oven off and open the oven door a few inches. Leave the cheesecake in the oven to cool completely.
When the cheesecake is completely cooled. Cover and put in the refrigerator overnight.
In a medium saucepan, on medium heat, put all the ingredients in except the sweetener.
Heat until the strawberries are tender, about 4-5 minutes. Watch when it is cooking so you don't burn the strawberries.
Mash with a potato masher (if the strawberries are not tender enough to mash with the masher cook a bit longer).
After you have mashed the strawberries cook for 1 minute more.
Taste it to see if it needs sweetener, be careful not to burn yourself. If needed, add sweetener, pour into a food processor and blend on high until smooth.
Remove from the food processor, let cool completely if using immediately. You can make this when you make the cheesecake and place in the refrigerator overnight.
Remove the ring from the springform pan. Slide a knife around the pan to loosen it from the ring. Be careful that the cheesecake does not stick to the ring when removing.
After the cheesecake is out of the ring, put the strawberry sauce in a sandwich baggie snipped with a small hole at the corner or a pastry bag with a fine tip. Draw lines over the cheesecake with the strawberry sauce. You could also just spread a layer of the strawberry sauce if you didn't want to drizzle the sauce over the cheesecake. Both ways would work fine.
Repeat the same process as above with the chocolate fudge saucePut back in the refrigerator until serving.