Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture is evenly moistened.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
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.
Add 1 cup sugar and beat until combined and smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, Greek yogurt, flour, and lemon juice until the batter is smooth and well combined.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake the cheesecake for 45 to 50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Run a knife around the edges before releasing the springform pan and slicing the cheesecake.