Creating the Magic Shell Yogurt Cheesecake is straightforward if you follow these simple steps:

1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.

2. Preheat the Oven: Preheat your oven to 325°F (160°C) while you prepare the cheesecake filling.

3. Mix the Cheesecake Filling: In a large bowl, beat the yogurt, cream cheese, and sugar until smooth and creamy. Add in the eggs, vanilla extract, and lemon juice, mixing until fully combined.

4. Pour Filling into Crust: Pour the cheesecake mixture over the prepared crust, spreading it evenly.

5. Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes or until the center is set but still slightly jiggly.

6. Cool the Cheesecake: Once baked, turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually. Then, remove it and let it cool at room temperature for another 30 minutes.

7. Chill: Cover the cheesecake and refrigerate for at least 2 hours to set.

8. Prepare the Magic Shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.

9. Top the Cheesecake: Once the cheesecake is fully chilled, pour the magic shell topping over the top, allowing it to drizzle down the sides.

10. Chill Again: Return the cheesecake to the refrigerator for an additional 15-20 minutes to set the chocolate shell.