In a large bowl, use a hand mixer to blend the softened cream cheese with the Greek yogurt.
Scrape down the sides of the bowl with a spatula as needed.
Beat in the eggs one at a time blending well after each addition.
Add the reserved lemon zest and sugar (set aside earlier), vanilla extract and the crush ed lemon drop candy to the cream cheese mixture, and stir well to combine.
Place the cookie crust in the springform pan on a baking sheet.
Pour the cream cheese mixture evenly into the springform pan and bake the cheesecake in the preheated oven for 60 minutes, or until the cheesecake is only slightly jiggly in the center.
Turn off the oven and allow the cheesecake to stay in the oven with the door ajar for 30 minutes.
Remove the cheesecake to a cooling rack and cook for an additional 30 minutes.
Run a knife or spatula around the outer rim of the springform pan, open the collar of the pan and gently remove.
Allow the cheesecake to cool completely before adding the lemon curd and flowers.
Once the cheesecake is completely cool (you may refrigerate if desired), fill in any cracks on the top of the cheesecake with the lemon curd, and then spoon additional lemon curd evenly over the top of the cheesecake and garnish with non-poisonous flowers if desired.
Chill the cheesecake if desired but allow it to come to room temperature before slicing and serving.