01Preheat the oven to 350 degrees F. Spritz a 9-inch spring-form pan with oil until lightly coated.
02Pulse the graham crackers in a food processor until crumbled. Add the butter and water and pulse until moistened. Firmly press the crumbs onto the bottom of the pan. Bake for 8 minutes; allow to cool while you prepare the filling.
03In a large mixing bowl, beat both cream cheeses and the sugar on medium-high speed for 5 minutes or until smooth. Add the yogurt and beat on low.
04In a small bowl, whisk together the 2 eggs and 3 egg whites and add to the cheese mixture. Next add the flour, vanilla and lemon zest. Beat for 3 minutes on medium-high until creamy and fluffy. Pour over the crust.
05Place cheesecake in the oven. On the rack below the cheesecake, place a shallow dish or pan filled halfway with warm water. Bake until the cake is set but the center still jiggles, about 1 hour. Turn off the oven. Keep the door closed and let the cheesecake sit inside for 20 minutes.
06Remove the cake and transfer to a cooling rack. Run a knife around the edge and let cool to room temperature. Refrigerate overnight or about 8 hours. Enjoy!