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Preheat oven to 350 °F. Wrap springform pan with foil.
Pulse cookies in food processor for fine crumbs.
Melt butter and mix with cookie crumb, press into bottom and sides of prepared springform pan. Set aside.
In large mixing bowl, combine sugar, yogurt, cornstarch, and lemon juice. Using a hand mixer, combine until smooth. (You can use a food processor or blender if you don't have a hand mixer, or just whip by hand.)
Add softened cream cheese and continue to mix until completely smooth.
Pour over cookie crust. Place springform pan in a shallow baking dish and add water. Bake at 350 °F for 45-55 minutes.
Once firm and set, turn oven off, open door and leave cheesecake inside for another hour.
Remove from oven and cool completely before transferring to refrigerator to chill and set.
Once cheesecake has cooled to room temperature, cover and refrigerate for at least 6 hours or preferably overnight.
Once completely cooled and set, the cheesecake can be carefully removed from springform pan.