Start by combining the graham cracker crumbs, coconut oil, and sugar in a mixing bowl. Stir until the mixture resembles wet sand. Firmly press this crust mixture into the bottom of a 9-inch springform pan using a measuring cup or your fingers, ensuring an even layer. Refrigerate for at least 15 minutes while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the Greek yogurt, honey, lemon juice, vanilla extract, and salt. Continue mixing until the filling is completely smooth, which should take another 2-3 minutes.

Once your filling is ready, pour it over the chilled crust in the springform pan. Use a spatula to spread the filling evenly across the surface, ensuring it reaches the edges. Smooth the top for an attractive finish.

Cover the cheesecake with plastic wrap and refrigerate it for at least 2 hours, but ideally overnight. Chilling will firm up the cheesecake and enhance its flavor.

When you’re ready to serve your cheesecake, remove it from the fridge. Run a knife around the edges of the pan to loosen it, then carefully remove the springform ring. Top with freshly whipped cream and maraschino cherries, slice, and enjoy immediately.