Prepare the crust by combining all the ingredients by hand or in a food processor, and combine the ingredients until they are well blended.
With your hands, press the crust down on the bottom of a baking dish or spring form pan.
Bake the crust for about 10 minutes. Don't let it brown much at all - it will have plenty of time to brown in the next cycle of baking.
Cool the crust for about 15 minutes.
Preheat the oven to 500 degrees F.
Mix the yogurt and crème fraîche with a mixer on the lowest speed for a minute or so, just until the well blended. You can do this by hand as well.
Drizzle the honey into the mixture and mix again until it is thoroughly blended.
Add the lemon juice, vanilla, and mix again.
Finally, add and mix in the egg yolk and then each egg, one at a time, until well blended.
Pour the liquid filling on top of the cooled crust and bake for 10 minutes.
Add a water bath in the oven if you want to prevent the top from cracking. Lower the oven temperature to 200 degrees F, and bake for an additional 40-45 minutes.
When the center is firm or the temperature in the center of the cake is about 140 to 150 degrees F, it's ready to come out of the oven.
Cool for a few hours and then refrigerate until you're ready to enjoy it!