Steps

1. Place 30g unsalted butter in a heatproof container and microwave at 600W for 30 seconds. Stir until melted and no lumps remain.
   🕒 00:02
2. Finely crush the biscuits with a rolling pin or similar tool. Pour the melted butter over the crushed biscuits and mix until evenly coated.
   🕒 00:15
3. Chill the biscuit base in the refrigerator until ready to use.
   🕒 00:28
4. Place 200g cream cheese in a heatproof container and microwave at 600W for 30 seconds. Use a rubber spatula to knead until smooth and creamy.
   🕒 00:35
5. Add 50g granulated sugar and 50g plain yogurt to the kneaded cream cheese and mix well. Switch to a whisk and blend until smooth.
   🕒 00:45
6. In a separate bowl, prepare an ice bath. Place another bowl over the ice bath and whip 200ml heavy cream and 1 tbsp lemon juice with a hand mixer until stiff peaks form.
   🕒 00:55
7. Add a portion of the cream cheese mixture to the whipped cream and mix to loosen the cream.
   🕒 01:14
8. Return the loosened cream to the cream cheese mixture bowl and gently fold until combined.
   🕒 01:23
9. Pour the rare cheesecake batter into the container with the chilled biscuit base.
   🕒 01:29
10. Cover the container with plastic wrap and chill in the refrigerator for 2 hours until firm.
    🕒 01:34