Place the digestive biscuits in a food processor or inside a zip-top bag. Crush them until they resemble fine sand, with no large chunks remaining.
Melt the butter gently in a microwave or on the stovetop until just liquid and fragrant.
Pour the melted butter over the crushed biscuits and stir with a spatula until evenly coated and crumbly.
Transfer the mixture into a springform pan, pressing it firmly into the bottom and slightly up the sides to form an even crust. Use the bottom of a glass to help pack it down smoothly.
Refrigerate the crust for about 15 minutes to firm up as you prepare the filling.
In a large bowl, whisk together the Greek yogurt, honey, lemon juice, and vanilla extract until smooth and creamy. The mixture should be bright, with a slight tang and no lumps.
If you'd like a firmer cheesecake, dissolve the gelatin powder in a tablespoon of warm water, then stir it into the yogurt mixture until fully combined.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula and gently tapping the pan on the counter to level the surface and remove air bubbles.
Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the cheesecake is set and firm to the touch.
Once set, run a warm knife around the edges of the cheesecake before unlocking and removing the springform pan. Slice with a sharp knife, wiping clean between cuts for neat pieces. Serve chilled and enjoy the refreshing tang and creamy texture!
