Lemon Cheesecake

2 large lemons
4 whole eggs
2 egg yolks
1 cup sugar
8 ounces lemon yogurt
16 ounces cream cheese
1/4 pound butter
12 graham crackers

Preheat the oven to 375 degrees. Crumble the graham crackers finely in a mixing bowl and mix thoroughly with the butter into a dough. Press the dough into the bottom of a 10 inch spring-form baking pan pressing the edges firmly into the corners. This will seal the pan.

Place the four eggs and two egg yolks in a large mixing bowl and mix adding the sugar. Now add the cream cheese in small pieces. Add in the yogurt and the juice of one large lemon. Remove the zest from the two lemons and add to the mixture. Mix on high for about three to four minutes until the cheese is fully incorporated and the mixture begins to aerate. Pour the mixture into the pan.

Bake in the oven at 375 degrees for 25 minutes.  Remove from the oven and allow the cake to cool. Once cool transfer to a serving platter and chill in the refrigerator for one hour. To serve, garnish with a lemon twist and a sprig of mint.