Preheat oven to 350F (180C).
Grease a 6 case large muffin pan and set aside.
Melt the butter in a small saucepan.
Place the phyllo sheets on a work surface and drizzle some of the melted butter on top of the first phyllo sheet.
Fold the phyllo sheet in half and drizzle with butter. Fold for one last time and drizzle some more butter.
Transfer the square phyllo sheet in the greased muffin pan. Gently press it down to create a nest.
Repeat for the remaining phyllo sheets.
Add the chopped almonds and pistachios in the saucepan with the remaining melted butter and stir.
Fill the bottom of the phyllo cups with the mixture of chopped nuts and press the filling down using a spoon.
In a medium bowl using a hand mixer, mix the cream cheese and granulated sugar for 2 minutes until creamy.
Incorporate the Greek yogurt, vanilla extract, lemon juice and lemon zest.
Add the egg and mix until just combined.
Fill the phyllo cups with the cream cheese filling.
Bake for 20 to 25 minutes or until the phyllo crust is golden brown.
In the meantime, add the chopped strawberries, granulated sugar and lemon juice in a small saucepan.
Place over medium-low heat and simmer for about 5 minutes, until the strawberries have released their juices and the mixture starts thickening. Stir from time to time.
Remove from heat and let the strawberry sauce cool down before using. The sauce will thicken more as it comes to room temperature.
Remove cheesecakes from oven and allow them to stay in the muffin cases for 5 minutes before transferring to a cooling rack to completely cool down.
Top the cheesecakes with the strawberry sauce and refrigerate for at least one hour before serving so they firm up.
Garnish with fresh basil leaves and serve.
Enjoy!