You can either use this Cookie Crust recipe or blend up some gingernuts & wine biscuits and mix in some butter for the base.
Cream together the cheese, sugar, scraped vanilla seeds, salt, and citrus zest until smooth.
Add the yolks in pairs, scraping after each addition.
Finally, add the heavy cream and yogurt and mix until completely smooth at low speed.
Once the custard seems smooth, pass through a fine mesh strainer and reserve for use.
Bake in a 6-8" springform pan at 162C until the custard is fully set.
Allow the cake to cool gently, then remove it from the pan and cool completely before serving.