Greek Yogurt Mini Cheesecake

A slightly less guilty cheesecake.

Ingredients
* 3/4 cup 2% greek yogurt
* 1/2 tsp vanilla extract
* 3 1/2 tbsp sugar
* 2 1/2 tbsp flour
* 1 extra large egg beaten
* 1/2 tbsp butter
* 1 1/4 tbsp melted butter
* 1/3 cup crumbled graham crackers

Instructions
* Preheat oven to 350 degrees F.
* Boil water in a tea kettle (for use later in water bath)
* Coat the inside a 4x2 round cake pan. Adhere parchment to the bottom and the sides (Alton Brown has a good technique to do this).  Cut an extra round and save for later.
* In a small bowl, combine crumbled graham crackers and the melted butter.  Press mixture into the bottom of the parchment lined pan.
* In a separate mixing bowl, thoroughly combine greek yogurt, vanilla extract, sugar, and egg.  Add flour to mixture and combine.  Once combined, pour mixture into the cake pan.
* Place cake pan in center of an 8x8 pyrex dish (or a larger cake pan that will allow for at least 2 inches on each side of the cake pan).  Place pyrex dish onto the middle rack of oven.  Pour boiled water into the pyrex dish until water level reaches about 3/4 the height of the cake pan.
* Bake cheesecake for 30 minutes.  Turn oven off, open the oven door, and leave for 5 more minutes.
* Remove cheesecake from water bath.  Place extra parchment round on the top of the cheesecake and let cool to room temperature.  Place the cheesecake into the refrigerator and cool for a couple of hours.
* When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a serving dish.