Its not really cheesecake technically. But its really really good and no one would know.
2 (6 oz) Greek Yogurt
½ cup sugar
2 tsp vanilla extract
⅛ tsp salt
1 Tbsp corn starch
1 graham cracker crust
Blend yogurt, sugar, eggs, vanilla in a blender or mixer. Add salt and cornstarch and mix again.
Pour into graham cracker crust.
Bake at 350 for 30 minutes. The middle may be slightly 'jiggly' but it should looked baked and brown.
Let cool at least 6 hours before serving to allow it to set.