1. Preheat oven to 325°
2. Add 12 unfrosted gingerbread cookies and 2 tbsp. melted sunnyvale butter to a food processer.
3. Blend until it resembles the consistency of coarse sand. Add more melted butter if necessary as crumbs should hold when squeezed with the palm of your hand.
4. Press crumbs into the bottom of a prepared spring form pan.
5. Use the bottom of a glass jar or cup to lightly press crust into a neat even layer.
6. Place in the refrigerator to cool down for 5 minutes.
7. In a mixer, beat the cream cheese on low speed until smooth. Add eggs one at a time and continue beating slowly until combined.
8. Gradually add sugar and beat until creamy for 2 minutes.
9. Add yogurt, lemon zest and vanilla extract .The batter should be well mixed not over beaten.
10. Remove pan from refrigerator and wrap tightly with foil wrap fully up the sides of pan so as to prevent water seeping in.
11. Place pan in a roasting dish. Pour cream cheese filling onto gingerbread crust.
12. Add boiling water into roasting dish half way up the sides of the prepared cheesecake.
13. Carefully place in the oven and bake for 45 minutes to 1 hour or until the center of the cake giggles slightly.
14. Let cool for 30 minutes before removing foil wrap.
15. Let cool fully and place in refrigerator for at least 6 hrs or overnight.
16. Enjoy.