In a food processor, pulse the graham crackers, brown sugar, and melted butter until the mixture is evenly combined, but not too fine. prep

Press the graham cracker mixture evenly into the bottom of the prepared baking dish to form a crust. bake

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool. Reduce the oven temperature to 325°F (160°C). bake

While the crust is cooling, beat the room-temperature cream cheese with a hand mixer on medium speed until smooth. Add the Greek yogurt, granulated sugar, and vanilla extract, then beat again until fully combined. mix

In a small bowl, stir the cornstarch and cold water until smooth. Add the mixture to the cream cheese mixture and mix until combined. mix

Pour the cream cheese mixture over the cooled crust and spread it into an even layer. Bake for 35-40 minutes, or until the center is slightly wobbly. bake

Let the cheesecake cool completely at room temperature, then refrigerate for at least 4-5 hours, or overnight, until fully chilled and firm. chill

Once chilled, lift the cheesecake out of the pan using the parchment paper overhang. Slice into bars and serve. finish