Heat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the pan and bake for 9 minutes, then cool for 10 minutes.
Blend the cottage cheese and Greek yogurt for 2 minutes until completely smooth. Add the sugar, eggs, cornstarch, lemon juice, lemon zest, vanilla extract, and salt, then blend just until combined.
Pour the filling over the cooled crust and gently tap the pan on the counter to release large air bubbles.
Bake for 50 to 60 minutes, until the outer 2 inches are set but the center still has a gentle wobble.
Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes. Transfer it to a cooling rack and let it reach room temperature.
Refrigerate the lemon cheesecake for at least 6 hours before releasing it from the pan and serving.
