Prep/Preheat: Preheat the oven to 350°F. Line an 8-by-8-inch pan with aluminum foil, leaving an overhang on two opposite sides. Spray the foil lightly with nonstick cooking spray.
Make the crust: Use a food processor or a rolling pin and a plastic bag to crush the graham crack- ers to a fine crumb. Transfer the crumbs to a small bowl and stir in the melted butter, brown sugar, and salt. Mix well so the crumbs are coated with butter. Transfer the graham cracker crust to the foil-lined pan and press down firmly with your fingers or the bottom of a glass. The crust should cover the bottom of the pan and extend up the sides of the pan by about 1 inch.
Bake the crust: Bake for 8 minutes. Remove from the oven to cool slightly before adding the filling.
Make the filling: Lower the oven temperature to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar on medium speed for about 1 minute, until well combined. Scrape down the sides of the bowl and add the eggs, yogurt, vanilla, lemon juice, lemon zest, salt, and flour. Mix well on medium speed for another 1 minute. Pour the filling into the cooled crust.
Bake the cheesecake: Bake for 40 to 45 minutes, checking at 40 minutes. The cheesecake should be mostly set, with the middle still a bit jiggly. Let cool for 30 minutes and refrigerate for 6 hours or over- night. To serve, use the foil overhang to lift it out of the pan onto a cutting board. Slice into squares, wiping the knife clean in between each cut. Enjoy as is, or top with fruit, jam, or whipped cream.