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Preheat your oven to 180C/350F.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 5-6 minutes. Remove from the oven and let it cool while you prepare the filling.
Blend the cottage cheese until smooth. Add the blended cottage cheese to the bowl, along with the sugar, lemon zest, Greek yogurt, vanilla extract, and salt. Mix until well combined. Add the eggs one at a time, beating well after each addition until the mixture is smooth and fully incorporated.
Pour the filling over the crust and bake the cheesecake for 50-55 minutes, or until the top is set and slightly brown. Turn off the oven and let the cheesecake cool in it with the oven door slightly open.
Once cool, refrigerate the cheesecake for at least an hour or overnight.