How to Make It
1. Preheat oven to 350°F.
2. Process panko in a food processor until finely ground, about 10 seconds. Add melted butter to panko in processor, and pulse until combined, 5 to 6 pulses. Lightly coat a 9-inch springform pan with cooking spray. Press panko mixture into bottom of prepared pan. Bake at 350°F until lightly browned, 8 to 10 minutes. Let crust cool in pan on a wire rack 10 minutes. Reduce oven temperature to 325°F.
3. Beat cream cheese and 1/4 cup yogurt with a stand mixer fitted with a paddle attachment on medium speed until completely smooth, 1 to 2 minutes. Add eggs, 1 at a time, beating until blended after each addition. Add onion, lemon zest and juice, hot sauce, Old Bay seasoning, and garlic powder, beating just until blended. Gently fold in crabmeat with a rubber spatula. Pour mixture into prepared crust.
4. Bake at 325°F until center is just set, about 40 minutes. Let cool in pan on a wire rack 10 minutes. Gently run a knife around edge of pan to loosen sides (do not remove sides). Let cheesecake cool completely on wire rack, about 2 hours.
5. Spread remaining 1/2 cup yogurt evenly over top of cheesecake; cover with plastic wrap and chill at least 12 hours or up to 24 hours.
6. Let cheesecake stand at room temperature 30 minutes. Remove sides of springform pan. Garnish with chopped fresh parsley, if desired. Cut cheesecake into wedges.
Also appeared in: Cooking Light, February, 2022,Smart-Carb Recipes