With a fork, mix the yogurt, honey, egg, lemon juice and vanilla until blended. Stir in the cream cheese, breaking it up to combine (if you have a handheld mixer, that would work well). Pour into a greased bowl (I used olive oil) and cover with waxed paper. Microwave for 3-4 minutes at 60% power (depending on the strength of your micro). The cheesecake should seem gelled, but may still look soft. Place in the fridge until chilled (about an hour), then overturn onto a plate or leave in the dish; crush graham cracker and sprinkle on top.