Place the graham crackers inside a food processor along with the fine sugar. Then, blend the ingredients together until fine crumb forms. Next, while the food processor is running at a low speed, add the melted butter and mix until the ingredients are evenly distributed.

Next, press the crumb into the springform pan. Make sure the crumbs are evenly spread and tightly packed. You can use the bottom of a flat measuring cup to pack the crumb inside.

Then, chill the base inside the fridge for 1-2 hours. This will help firm up the butter and help the batter adhere to the crumb better.

In a large mixing bowl, beat the softened cream cheese until it becomes light and fluffy. You can use an electric hand mixer or a stand mixer. The whisk attachment works best, but you can also use the paddle attachment. Once creamed, add the fine sugar and incorporate it well.

Then, set the mixer to a medium speed. Add one egg to the mixture at a time. Beat well between each addition to ensure the eggs are fully incorporated.

Next, fold in the Greek yogurt, vanilla extract, and lemon juice. Your batter should be smooth and completely lump-free.

Preheat your oven to 325°F (160°C). Once your crust has chilled, remove it from the fridge and bake it for 8-10 minutes in the preheated oven.

Once baked, add your cheesecake filling and bake it for 45-55 minutes or until it has completely set. The inner 1-2-inches of the cake will be slightly jiggly.

It is crucial to correctly cool your cheesecake. Once the cheesecake has been fully baked, switch off the oven and leave the door open slightly. Allow it to cool inside of the cooling oven for one hour. Then, remove it and cool it at room temperature for another hour. Finally, set the Greek yogurt cheesecake in the fridge for at least 4 hours, but preferably overnight.