Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the Greek yogurt and 3/4 cup sugar to the cream cheese and beat until well combined and smooth.
Add the eggs one at a time, beating on low speed after each addition just until combined.
Mix in the vanilla extract, all-purpose flour, and lemon zest until fully incorporated.
Pour the cheesecake batter over the prepared crust and spread evenly.
Bake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Run a knife around the edges before releasing the springform pan and slicing.