Gluten-Free Greek Yogurt Cheesecake

In a large bowl, beat together the softened butter and sugar with an electric mixer until just combined. This takes only 30 seconds or so at low speed.
Add the egg white and vanilla. Beat until just combined.
Add the almond flour, tapioca starch, cream of tartar, baking soda, cinnamon, and salt. Stir until a sticky, wet dough forms.
Line a small plate with parchment paper and press 1/2 cup of the dough onto it, about 1/4 inch thick. It doesn't need to be perfect, as it will be crumbled eventually. If the dough is too sticky and hard to press, lightly dampen your hands. Place the plate in the freezer.
Press the remaining dough flat into the bottom of an 8-inch springform pan. Place in the freezer for 20 minutes.
Preheat oven to 325°F.
After it has been in the freezer for 20 minutes, remove the springform pan, leaving the plate with the rest of the dough in the freezer. Bake the springform pan for about 33-35 minutes, until the top of the crust is golden brown and set, the sides have risen up, and the middle of the dough is sunken. Remove from oven.
Let crust cool at room temp for 5 minutes, then immediately place in the refrigerator to set for 10 minutes. You want the crust to feel a little too crunchy once cool, as it will soften quite a bit when the cheesecake sits on it.

While the crust sets in the fridge, beat together the softened cream cheese and sugar until just combined.
Add the Greek yogurt, eggs, and vanilla. Beat until just combined and the cream cheese is smooth.
Once the crust has cooled in the fridge for 10 minutes, pour the cheesecake mixture into it and gently smooth out. It should just cover where the crust has risen up the sides of the pan.
Remove the reserved 1/2 cup of crust dough from the freezer. Crumble it into small pieces all over the top of the cheesecake, covering the majority of it.
Bake for 1 hour to 1 hour and 5 minutes, until the cheesecake rises slightly, the outsides are set, and just a small circle in the center of the cheesecake is still jiggly. Do not remove cake from oven.
Turn off the oven, crack open the oven door, and leave the cheesecake in there for 15 minutes.
Remove the cheesecake from the oven. Gently run a very sharp knife around the sides of the pan, being careful not to insert your knife into the cookie crust.
Let the cake rest on the countertop until it reaches room temp. Then cover and refrigerate for at least 6 hours to overnight.
Serve cheesecake cold from the fridge.