Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated 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 an even crust layer.
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add 1 cup granulated sugar and vanilla extract to the cream cheese and beat until well combined.
Add the eggs one at a time, beating on low speed after each addition just until combined.
Add the Greek yogurt, flour, and lemon juice to the mixture and beat until smooth and fully incorporated.
Pour the cheesecake batter over the cooled crust in the springform pan and spread evenly.
Bake the cheesecake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven, crack the oven door, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Run a knife around the edges of the pan before releasing the springform to serve.