In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter until well blended. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place in the freezer for 15 minutes to set.

In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth. Add the confectioners' sugar, yogurt, lemon juice, and vanilla extract. Continue beating until fully combined and creamy.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly to keep the filling light and airy.

Pour the filling into the prepared crust and smooth the top evenly with an offset spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until the filling is firm and well set.

Use a knife to loosen the cheesecake from the pan edges, remove the rim, and then slice with a clean, warm knife. Enjoy chilled.

For added flavor, garnish with a few berries or a drizzle of fruit sauce before serving.