With a hand mixer:
Beat cream cheese until smooth.
Add in sugar and beat for 20-30 seconds.
Add in yogurt and vanilla. Beat until incorporated.
Add eggs one at a time beating for 5 seconds each.
Finish stirring with spatula and spoon over the crust.
Once the pin drops, remove the lid.
Carefully take the cheesecake out and use a paper towel to blot any excess water off the top.
Allow it to cool on cooling rack for an hour.
Cool in fridge for at least 4 hours, overnight is best.