First, preheat your oven to 350°F (175°C). While it heats, crush your crisp biscuits into fine crumbs. You can use a food processor for this or a zip-lock bag and a rolling pin to channel your inner chef. Mix the crushed biscuits with the granulated sugar and melted butter in a bowl. Press this mixture firmly into the bottom of a springform pan to create an even base. Bake for about 10 minutes, then let it cool while you prepare the cheesecake filling.

In a small bowl, combine the powdered gelatin with hot water. Stir well until fully dissolved. This step is crucial, as gelatin provides the structure that keeps your cheesecake from falling apart.

In a large mixing bowl, combine the yogurt and cream cheese. Use a hand mixer or stand mixer to whip them together until smooth. Add in the sugar, lemon juice, and lemon zest. Mix until everything is well blended. Finally, pour in the dissolved gelatin and mix until fully incorporated.

Pour the cheesecake filling into the cooled biscuit base. Use a spatula to smooth the top. Refrigerate for at least 4 hours or overnight if possible. This allows the cheesecake to set properly.

Once set, carefully remove the cheesecake from the springform pan. You can garnish it with your choice of fresh fruit, a drizzle of honey, or even some chocolate sauce for that extra flair. Slice, serve, and watch everyone enjoy a piece of this creamy delight.