On middle rack slide a large roasting pan. Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam. Bring another pot of water to a boil.
Removed the bottom of a 9 inch spring form pan. Line it with a large piece of tin foil. Replace the bottom of the spring form pan into the hoop and lock into place. Bring foil up around the edges of pan.
Brush the insides of the pan with melted butter making sure to coat every nook and cranny. Once the pan is coated, pour in 3 tablespoons splenda, shaking it around to evenly coat the bottom and sides. This prevents the cheesecake from sticking.
DO NOT USE A MIXER IN THIS RECIPE IT RUINS THE TEXTURE.
Put the cream cheese in a large bowl and stir with a fork until creamy.
Add the sugar and stir util the cream cheese loosens and becomes smooth.
Add eggs one at a time stirring until blended.
Add the zest, vanilla and Greek yogurt stir until Incorporated.
Pour batter into prepared pan and Shake the pan, taping it against the kitchen counter to get out any air bubbles.
Place into the middle of the roasting pan and add enough water to come up a little more than half way up the sides.
Bake at 500 degrees for 12 minutes.
Open the oven door for a few minutes to cool slightly and reduce the temperature to 200 degrees. Close the oven door and bake without opening for 1 hour.
Take a thin bladed knife and run it around the edge of the pan to release the cheesecake and prevent any cracking. Cook for an additional 60 - 75 minutes until the entire cheesecake moves in a rubbery type of way.
Bring the temperature up to 350 and bake until the top is golden and puffed.