Preheat a conventional oven to 350 degrees F. Line the bottom of a springform pan with parchment and grease the pan well.

Add the cubed butter to a heatproof bowl. Melt the butter in a microwave for 30-45 seconds.

In the bowl of a food processor fitted with a blade, add the graham cracker sheets and granulated sugar. Process until the graham crackers are completely pulverized.

Pour the crushed graham crackers and sugar into the bowl of the melted butter and stir until well combined.

Dump the graham cracker mixture into the bottom of the lined and greased springform pan. Spread the mixture evenly on the bottom of the pan and press lightly. Bake the crust for about 10-12 minutes until very lightly browned. Let the crust cool while you make the filling.

In the bowl of a food processor fitted with a blade, add all the cheesecake filling ingredients. Process until completely smooth and well combined.

If using a hand mixer or stand mixer, beat the cream cheese and granulated sugar together on medium low for about 3 minutes. Scrape the bowl and paddle(s) down well and then add the Greek yogurt and flavorings. Next add the eggs one at a time and beat until smooth.

While assembling the cheesecake and preparing to bake, boil a large kettle of water for the water bath.

When the crust is cool, wrap the bottom and sides of the springform pan completely in aluminum foil or place the pan in a silicone pan protector.

Place the wrapped springform pan in a large roasting pan with the inner rack removed. Pour the cheesecake filling on top of the cooled crust and smooth the top.

Pour the hot water slowly into the roasting pan until the water reaches about half way up the sides of the springform pan. Transfer the roasting pan carefully to the oven.

Bake for 50 minutes - 1 hour. Remove the roasting pan from the oven and let the cheesecake sit for another hour in the water bath.

Remove the cheesecake from the foil or silicone pan protector and let it cool completely to room temperature before chilling.

To remove the cheesecake from the pan, run a sharp knife around the inner edge of the springform pan before removing the outer ring. Chill the cheesecake overnight before slicing and serving.