Preheat oven to 325.

Make the filling. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth then add cornstarch and pinch of salt and blend again.

Make the crust. In a large bowl, mix together the flour, sugar, lemon zest and salt. Cut in the butter and blend in with your fingers until mixture resembles cornmeal. Add egg yolk and cold water. Mix until dough comes together to form a shaggy ball (dough may be dry). Cover in plastic wrap and let chill for half an hour.

Assemble the cheesecakes. Lightly grease a mini muffin tin. Remove the dough from the refrigerator and press 1 Tbsp. of dough into the bottom of each space in the muffin tin. Pour the filling over the crust to just below the top of the tin. Tap the muffin tin lightly on the counter and bake until the tops become golden brown, about 20 minutes.

Allow the cheesecakes to cool completely. Remove from the tin and refrigerate until serving. Just before serving, top with cherry slices.