Use a 10 inch springform and coat with butter. Sprinkle with a tiny bit of flour.
Make the crust
Using a handheld or stand mixer, beat the egg yolk, confectioner's sugar, vanilla extract, and salt on medium-high speed until the mixture is creamy. About 1-2 minutes.
Change to the mixer's paddle attachment and add flour and butter. Form the dough into a ball, wrap it into plastic wrap, and chill in the fridge.
Make the filling
Separate eggs, whisk the egg whites with a mixer until they form stiff peaks. Set aside.
Use a large bowl and combine the granulated sugar, egg yolks, lemon juice, lemon zest, salt, vanilla extract, and the melted butter and beat until creamy. About 3 minutes.
Add corn starch, flour, and baking powder and continue to blend on medium-high speed until the mixture is very creamy. Slowly add the Greek yogurt to the mixture. Reduce the speed to medium low and blend well.
Fold the whisked egg whites into the mixture.
Making the Cheesecake
Shape the dough into a disc. Use a rolling pin to roll the dough into a approximately 13-inch circle.
Transfer the dough into the springform. Cover the bottom and push dough up the sides. Remove any excess dough.
Pour the filling into the springform. Bake cheesecake for 60 minutes. Remove from the oven and allow to cool for at least two hours. Serve with whipped cream and a side of fruit.