Add cookies to a blender and blend to a fine powder. Transfer to a bowl with butter and a pinch of salt, and mix thoroughly. Then press the crust mixture into a greased loaf pan with a removable bottom.
Add the cream cheese, confectioner’s sugar, salt, lemon juice, vanilla extract, and yogurt to the blender. Blend until very smooth.
Pour cream mixture over the crust. Tap the pan on the counter to even out the top of the cheesecake and release any air bubbles. Cover and refrigerate for at least 4 hours. Cut into bite-sized pieces, then serve and enjoy.