Combine graham cracker crumbs and melted butter in a medium bowl until the texture resembles wet sand.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan and chill in the refrigerator.

Beat the softened cream cheese in a large bowl until smooth and creamy.

Add Greek yogurt, sugar, and vanilla extract; beat until well combined and fluffy.

Dissolve the jello powder in boiling water, stirring for at least 2 minutes.

Stir in the cold water and let the mixture cool for 10 minutes.

Gradually pour the jello mixture into the cream cheese mixture while mixing on low speed.

Pour the filling over the chilled crust and tap the pan to release air bubbles.

Refrigerate for at least 4 hours until set.

Run a thin knife around the edge to release the springform and garnish with fresh berries before serving.