In large plastic storage bag, add graham crackers.  Roll and crush until fine crumbs. Add sugar and shake to mix.

Pour in melted butter, seal bag and mix/knead with hands until all ingrdients are well combined.

Grease bottom of 10 spring form pan.  Pat crumb mixture in bottom firmly.  Bake at 350 for 10 minutes or until just starting to darken.  Remove from oven and cool.

When crust is cool.  Wrap bottom of pan and up sides a bit in 2 layers of heavy duty foil, to prevent water seeping in during water bath baking.

In stand mixer(hand mixer could be used) add cream cheese, sugar, salt, and corn starch.  Mix on medium speed mix until VERY well combined.  It should smooth and thick

Scrape down sides before next step

Add greek yogurt, lemon juice and vanilla.  Mix until well combined.

Scrape down sides before next step

Add eggs one at a time and mix thoroughly after each addition. Add whole eggs first and egg yolk last.  Scrape down sides, and mix for another 30 seconds

Pour onto crust, smooth top. Place large roaster pan in oven. Fill with 2-3 inches boiling water. Gently place cheese cake pan in water to bake. Baking in a water bath will prevent cracking. Pssst....cracked cheesecake still tastes delicious!! Bake 350 degrees  in water bath for 50-60 minutes.  The outer edges should be solid but the center should still jiggle a little. It will not brown.

Shut off oven and leave cheesecake in oven to cool for 1 hour.  Remove cheese cake from water bath and oven.  Remove foil from pan.  Refredgerate for at least 4 hours until completely chilled. Run a knife around edge of cheesecake and gently remove spring pan sides.  

Slice and serve with fruit sauce if desired