Crush the biscuits in a processor until fairly fine. Transfer to a bowl.
Melt the butter, add to the crumbs and mix well. Then evenly press the mixture into a springform cake tin and refrigerate until firm.
Beat the cheese with the sugar, vanilla seeds and lemon juice until well combined.
Mix in the yoghurt and then the eggs, one at a time, beating well between each addition. Then spoon this mixture on top of the cake base, evenly spreading out to the corners. Cook in the oven for 50-60 mins until set.
Remove from the oven and set the cake aside to cool for about 10 mins. Then run a small sharp knife around the edges and unbind from the tin. When completely cool, slice and serve with a dollop of cream.