Line a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil, then preheat the oven to 325°F (163°C).

Pulse graham cracker crumbs, melted butter, maple syrup, and salt in a food processor until the mixture resembles wet sand, then press firmly into the bottom of the pan and bake for 8 minutes. Allow crust to cool slightly.

In a large mixing bowl or using an electric mixer, beat the softened cream cheese and Greek yogurt on medium speed for 2 minutes until completely smooth.

Add vanilla protein powder, granulated sugar, cornstarch, salt, and lemon zest to the cheese mixture and beat on low speed for 1 minute until just combined.

Add the eggs one at a time, beating on low speed after each addition until just incorporated, scraping the bowl between each egg.

Pour in the vanilla extract and mix on low speed for about 5 seconds, then optionally strain the filling through a fine mesh sieve into a pitcher to remove any lumps.

Pour the filling over the cooled crust and place the springform pan in a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan to create a water bath.

Bake at 325°F (163°C) for 35 to 40 minutes until the edges are set and the center jiggles slightly when shaken.

Turn off the oven and crack the door open about 4 inches, then let the cheesecake cool in the oven for 1 hour to prevent cracks.

Remove the cheesecake from the oven and cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours before slicing and serving.