In a medium-sized bowl, mix together graham cracker crumbs, melted coconut oil, and sugar until the mixture resembles wet sand. Press this mixture firmly into the base of a 9-inch springform pan, using the back of a measuring cup to ensure an even layer.

In a large mixing bowl, whisk the softened cream cheese until creamy and smooth. Gradually add Greek yogurt, honey, lemon juice, vanilla extract, and a pinch of salt, continuing to mix until the filling is completely blended and velvety.

Carefully pour the luscious filling over the prepared crust, using a spatula to smooth the top for an even surface. Cover the cheesecake with plastic wrap to prevent odors from the fridge from seeping in.

Place the cheesecake in the refrigerator and chill it for at least 2 hours, although letting it sit overnight is best for a firm texture and enhanced flavor.

When ready to serve, run a knife around the edges of the springform pan to loosen it. Carefully release the springform and transfer the cheesecake to a serving plate. Top with whipped cream and maraschino cherries.