Stir graham cracker crust ingredients together. Pour into a 9 inch pie plate and pack it tightly along the sides and bottom. I like to use a ⅓ measuring cup to help me pat it into place. Freeze for 10-20 minutes while mixing the cheesecake together.
In a medium bowl beat soft cream cheese and sugar together until smooth.
Blend in greek yogurt and vanilla until mixed together completely.
Fold in whipped topping.
Pour into prepared pie crust. Chill for 4 hours. Top with berries or pie filling when serving.
This can easily be made a few days in advance if needed. You can also make the crust ahead of time and store in the freezer until needed.Make sure that your cream cheese and greek yogurt are room temperature before mixing. This will help ensure a smooth cheesecake with no lumps.I like to serve this topped with fresh berries, but a pie filling would taste great also.