In a small bowl, mix the flour and the sugar together. Set aside.
In another small bowl, lightly beat the eggs. Set aside.
Beat the cream cheese on low speed until smooth. Scrape the bowl often.
Add the salt, the flour mixture, the vanilla, the yogurt, and the lemon juice. Beat on low speed until well combined. Do not overmix.
Gently tap the bowl over the counter a few times to remove any air bubbles. If you still see a few air bubbles, pop them with a toothpick.
Pour the filling over the prepared crust.
Smooth out the top with the back of a spoon.
Place the pan into a larger pan, like a roasting pan.
Pour boiling-hot water in the larger pan, about 2 inches (5 cm) deep, or until it reaches halfway up the springform pan.
Place the pan in the lower or middle rack of the oven.
Bake for 45 minutes. Then lower the temperature to 325 °F / 160°C and bake for another 45 minutes.
DO NOT OPEN THE OVEN DOOR AT ALL.
Turn off the oven and allow the cheesecake to cool inside with door slightly ajar for one hour. I like to use the handle of a wooden spoon to keep the oven door open.
Take the cheesecake out of the oven and let it cool completely at room temperature for 2-3 more hours.
Cover it loosely with plastic wrap and refrigerate overnight before serving.