Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8-inch square baking dish with cooking spray. (Alternately line baking dish with parchment paper to easily lift cheesecake out of pan when finished.)

Place Lemon Oreos into the bowl of a food processor and blend until fine crumbs are formed. Add crumbs to the prepared baking dish. Pour melted butter over the top. Mix with hands until all crumbs are wet. Press evenly onto the bottom of the pan. Bake for 12 minutes, or until lightly brown and matte (not shiny). Cool slightly, about 15 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Greek yogurt, and granulated sugar until smooth. Scrape bowl. Add the eggs, egg yolk, lemon zest, and lemon juice. Mix thoroughly.

Pour the cream cheese mixture over the crust. Return to oven and bake an additional 28 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan.

Turn oven off and crack oven door part way open. Keep cheesecake inside oven for 1 hour. Then cover and chill the cheesecake in the refrigerator for 4 to 8 hours (overnight works best). Cut bars and serve topped with whipped cream, if desired.