• Heat your oven to 325°F (165°C).
• Grease and line a cheesecake pan with parchment paper.

Prepare the Crust:

• In a bowl, mix the graham cracker crumbs and the melted butter until the crumbs are evenly coated.
• Press this mixture firmly into the bottom of the pan.
• Bake for 10 minutes or until lightly golden. Set aside to cool.

Make the Filling:

• In a large bowl, beat the Greek yogurt, the cream cheese, and the sugar until smooth and creamy. Make sure there are no lumps.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract and the lemon zest.
• Assemble the cheesecake by pouring the filling over the cooled crust.
• Smooth the top with a spatula.

Bake:

• Bake for 40–45 minutes, until the edges are set but the center still jiggles slightly when shaken.
• Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.