Start by straining the yogurt. Place a strainer over a bowl and line it with a cheesecloth or a clean kitchen towel, add the yogurt and allow to strain for 1 hour.
Once the yogurt is ready, start preheating the oven at 170 °C (340 °F).
Line the sides and bottom of a Ø 18 cm (7 inches) springform with baking paper.
For the crust, place the cookies, margarine and a pinch of salt into a food-processor and process until finely ground.
Press the mixture onto the bottom of the springform and set in the fridge.
For the filling, add the yogurt, cream-cheese, sugar, lemon zest, vanilla powder, a pinch of salt and corn starch to a food-processor and process until smooth.
Transfer the filling onto the crust and level out evenly.
Wrap the springform in foil so that none of the water of the water bath will leak in (if you don’t want to bake it in a water bath check out the notes below**). Then place the cheesecake pan into a large baking dish and set on the middle shelf of the oven. Fill the baking dish with boiling water until it comes halfway up the springform and bake for 1 hour at 170 °C (340 °F).
Once baked, turn off the oven and allow the cheesecake to rest for 1 hour with the door closed.
Then open the door slightly and allow it to rest for 30 more minutes.
Take the cheesecake out of the oven and allow it to cool completely.
Set the cheesecake in the fridge overnight.
Remove the cheesecake from the springform, cut it into portions and serve. Enjoy!