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Preheat oven to 325. Prepare a springform pan by covering the bottom and sides with aluminum foil. This is to prevent water getting into the cheesecake later.
Combine the graham cracker crumbs and butter in a bowl (or a Blendtec or food processor).
Push into the bottom of the springform pan and just slightly up the sides.
Bake for 10 minutes.
Place the baked crust into a large baking dish.
Bring a pot of water to a bowl. Set aside.
Bring the oven to 450F.
Meanwhile, beat the cream cheese until loose (just a few seconds).
Beat in the sugar and flour, just until blended.
Beat in the eggs, one egg at a time, beating well in between.
Beat in the Greek yogurt and vanilla extract.
Pour into the crust (it’s okay if it is still warm).
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Pour the water in the large baking dish surrounding the springform pan.
Bake for 10 minutes.
Reduce heat to 250°F and bake for another 1 hour and 30 minutes.
Remove from the oven, take off the aluminum foil.
Using a knife, loosen the cake from the rim of the pan.
Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle.
Remove the sides of the springform pan.
Chill in the refrigerator.
Serve when cool either plain or with toppings of your choice.
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