Strawberry Yogurt Cake

Heat oven to 325 degrees F. Remove rim from 8-inch springform pan and place 12-inch square sheet of aluminum foil over bottom. Carefully replace rim, leaving edges of foil outside pan. Smooth foil edges up over side of pan. Generously coat inside of pan with nonstick vegetable cooking spray. Place pan in 9-inch square baking pan and set aside. In medium-size bowl, with wire whisk, beat eggs until frothy. Add yogurt and beat until completely combined; pour into prepared pan. Pour hot water into square pan to reach about 1 inch up side of springform pan. Bake yogurt cake 50 to 60 minutes or until center appears set when pan is gently tapped. Turn off oven and leave cake in oven 30 minutes longer. Cool cake in pan on wire rack to room temperature. Refrigerate several hours or overnight before cutting. To serve, release and remove side of springform pan. Trim foil 1/2 inch from edge of pan bottom and tuck under pan bottom. Place yogurt cake on serving plate. Arrange strawberries, pointed tips up, on top and brush with melted jelly. Surround cake with lemon thyme sprigs, if desired.