Preheat oven to 350 F.

Line the bottom of a spring form pan with parchment paper (optional). Wrap the outside of the form with foil. (Even though I'm not baking in a water bath, I still like to wrap the outside, to prevent any leaking from the pan).

Place cookies in a food processor and process until fine crumbs form.

In a bowl, combine cookie crumbs, melted butter and sugar. Spread in an even layer on the bottom of the spring form pan.

Bake crust for 10 minutes, then let if cool at room temperature for 15 more minutes.

Reduce oven temperature to 300 F.

In the bowl of a stand mixer, beat together cream cheese and sugar for 4 minutes, until fluffy. Scrape the sides and bottom of the bowl.

Add eggs one at a time, mixing just to incorporate after each addition.

Add Greek yogurt and seeds from vanilla bean. Beat until just combined.

Pour mixture over the crust. (You can strain it, to ensure a smooth texture).

Bake vanilla bean cheesecake for 60 - 65 minutes, until top is set and starting to very slightly turn golden.

Open the oven door and let it cool inside for 30 minutes. Remove from the oven, cool at room temperature for 30 more minutes. Cover and refrigerate for 6 hours or overnight.

When ready to serve, remove the ring from the springform. Top with berries. Slice and enjoy.