Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).

Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.

Remove from the heat and whisk in the cold butter and vanilla bean paste or extract. Strain the curd for a smoother texture. Cool the lemon curd before covering and chilling in the fridge for at least 2 hours.

In the bowl of a mixer with the whisk attachment or using a handheld mixer, whisk together the softened cream cheese, yogurt, sugar and vanilla on medium-high speed until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.

Spoon about 3 tablespoons of the graham cracker crumbs into five jars, glasses or bowls.

Layer equal amounts of the vanilla cheesecake and lemon curd into the jars. Serve immediately or cover and refrigerate until ready to serve. Top with whipped cream before serving.