Step 1: Prepare a 6-inch springform pan by lightly greasing it and lining the bottom with parchment paper. If using a regular cake pan, you can line it with plastic wrap, leaving an overhang to help with removal.
Step 2: Break the white chocolate into small, even pieces and place them in a heatproof bowl. Melt the chocolate using a double boiler method or in a microwave in 30-second intervals, stirring until completely smooth.
Step 3: In a large mixing bowl, gently whisk the full-fat plain Greek yogurt until smooth. Gradually pour the warm, melted white chocolate into the yogurt, whisking continuously and gently until the mixture is fully combined and smooth. Do not overmix.
Step 4: Pour the cheesecake mixture into your prepared pan. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even surface.
Step 5: Cover the pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is completely set and firm to the touch.
Step 6: Once thoroughly chilled, carefully remove the cheesecake from the mold. Peel away any parchment paper or plastic wrap. Serve plain or with your favorite toppings.