Directions:

1. Preheat oven to 350 degrees F. Line a 10×7 baking pan with foil and set aside.
2. Melt butter in the microwave and pour over graham cracker crumbs, mixing until graham crackers are coated.
3. Pour graham cracker mixture into the prepared pan and bake for 12-15 minutes, until golden brown.
4. While the crust is baking prepare the cranberry mixture, in a small pot add cranberries, water and sugar.
5. Bring cranberries to a boil, and cook for 10-15 minutes until cranberries have popped.
6. Remove from heat and set aside to cool.
7. In an electric mixer bowl, whip cream cheese until smooth.
8. Add egg, yogurt, vanilla, and lemon, mixing until well incorporated.
9. Pour cream cheese mixture over the crust and smooth out.
10. Add spoonfuls of cranberry mixture on top of the cream cheese layer.
11. Using a butter knife, swirl the cranberry mixture on the top of your cheesecake.
12. Bake for 35-45 minutes or until the middle no longer jiggles.
13. Cool for at least 2 hours before putting in the fridge to cool for another hour.