Lemony Greek Yogurt Cheesecake

I've discovered the best way to eat this is at breakfast. It's basically just eggs, yogurt and fruit! I've also discovered that the type of yogurt you use makes a WORLD of difference. I like Wallaby with the sugar or Greek Gods Honey Vanilla and cut down the additional sugar. As an alternative to the regular graham cracker Crust, I've also began to add ginger powder for a twist on the taste.

Graham Cracker Crust:
1 ½ cups graham cracker crumbs (6-8 whole cookies)
¼ cup sugar
¼ cup melted butter (plus 1-2 tsp for preparing pan)

Lemon Greek Yogurt Filling:
4 eggs
¾ cup sugar
1 tbs. cornstarch
¼ tsp. salt
1 tsp. vanilla extract
2 cups plain Greek Yogurt
1 tbs. fresh lemon juice
1 tsp. lemon zest
Preheat oven to 350° F. Break graham crackers and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered nine-inch springform pan and, using your fingers, press mixture into an even crust along the bottom. You can also use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides. Bake for 10-15 minutes until firm and dry. Remove from oven and set on a wire rack.

Beat eggs in a medium bowl. Whisk in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and pulse or beat briefly to incorporate. Pour mixture into prepared crust (it's fine if the crust is still warm).

Place in center of oven. Start checking cheesecake after 50 minutes and then every 5-10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack. Cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving.

Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping over a slice of cheesecake before serving.