Preheat the oven to 350.
Line a 9×9 pan with parchment paper and spay with nonstick cooking spray.
Make the graham cracker crust by blending the graham crackers in a blender.
Melt the butter and combine until crumbled.
Press the graham cracker crust evenly into your prepared pan.
Bake for 8 minutes.
While the crust bakes, make the cheesecake mixture.
Blend softened cream cheese, greek yogurt, honey, egg white, and vanilla until smooth.
Once the crust is done spoon the mixture in tapping it down on the counter to spread evenly.
Dollop the cranberry sauce on top and swirl with a knife or toothpick.
Bake for 40 minutes or until the middle reaches an internal temp of 180 degrees.
Let cool for 30 minutes and then place in the fridge for 2 hours or overnight.
Add lemon zest for garnish and slice into squares. Keep in the fridge until serving.
