Start by crushing the graham crackers into fine crumbs using a food processor or sealing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with melted butter until the texture resembles damp sand, then press this mixture firmly into the bottom of a springform pan. Chill in the fridge for at least 15 minutes to set the crust.
In a large bowl, combine the softened cream cheese, Greek yogurt, honey, lemon zest, and vanilla extract. Use a spatula or hand mixer on low speed to blend everything until smooth, creamy, and well incorporated. If using gelatin, dissolve it in warm water in a small saucepan over low heat, stirring until fully melted, then fold into the mixture.
Pour the filling over the chilled crust, smoothing the top with a spatula for an even surface. Gently tap the pan on the counter to release any air bubbles trapped in the filling.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and set. The surface should look matte and smooth, with no jiggle in the center when gently shaken.
Once set, carefully release the sides of the springform pan. Slice the cheesecake with a sharp knife dipped in hot water for clean cuts, and garnish with fresh fruit or herbs if desired. Serve chilled and enjoy the creamy, tangy flavor with a crisp crust.
