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Preheat oven to 350°F
Prepare 6 inch cake pan by tracing it on parchment paper and cutting out a circle
Cut 2 parchment strips about 3x12 inches and one longer strip for the walls
Grease one side of all parchment papers and arrange them in the pan (two strips in a cross pattern, circle on bottom, and one strip around the walls)
Combine graham crackers, cinnamon, 2 tablespoons sugar, and melted butter in a small bowl
Pat the crust mixture into the prepared cake pan using a glass cup
Bake crust for 8 minutes and set aside
Beat cream cheese, cake flour, ½ cup + 1 tablespoon sugar, yogurt, and lemon juice until well combined
Add egg and yolk and beat just until combined
Pour batter into prepared pan
Place pan into a larger 9 inch cake pan and fill with water halfway (water bath)
Bake cheesecake for about 50 minutes
Turn oven off and crack the door open
Let cheesecake sit in oven for at least 30 minutes to 1 hour
Cool cheesecake completely before transferring to refrigerator
Refrigerate for at least 4 hours
Use a knife to loosen edges and remove parchment papers before serving
Top with strawberry topping if desired