Finely crush the graham crackers, mix well with melted butter. Pour into a 6-inch round cake pan, smooth it out and press them down firmly into the bottom. Keep it cool in the fridge.
In a clean bowl, mix well softened cream cheese, sugar, yoghourt, lemon juice, heavy cream, cornstarch, vanilla extract and 2 eggs. Sift the batter once or twice.
Preheat the oven to 338℉(170℃). Grab a baking tray, pour in enough hot water, water-bath bake for 55 minutes or until golden brown.
Take the cake out of the oven. Let it cool in the fridge overnight. Slice and serve.
