Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form the crust. Set it aside.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and continue to beat until well combined and the sugar is dissolved.
Add the Greek yogurt, eggs, vanilla extract, and lemon zest to the cream cheese mixture. Beat until everything is well incorporated and the batter is smooth.
Pour the batter over the crust in the springform pan, spreading it out evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for about 50-60 minutes or until the cheesecake is set and the edges are lightly golden.
Once the cheesecake is done, turn off the oven and let it cool in the oven for about 1 hour. This helps prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the sides of the pan.
If desired, garnish the cheesecake with fresh berries before serving.