Prepare all ingredients. Soften cream cheese by leaving it at room temperature for at least 30 minutes.

In a large bowl, mix 2 packs of cream cheese and 10 tbsp sugar until smooth.

Add 2 eggs and mix well.

Add 2 packs of yogurt and mix thoroughly.

Sift 2/3 cup cake flour into the mixture and stir until smooth.

Crush 8 digestive biscuits into crumbs and mix with 1 tbsp melted butter.

Grease the rice cooker with butter and press the biscuit mixture onto the bottom to form a crust.

Pour the cheesecake batter over the crust and tap the rice cooker gently to remove air bubbles.

Cook in the rice cooker using the 'Cook' function for 5 minutes, then let it switch to 'Warm' mode for 10 minutes. Repeat this cycle 3 times.

After the final cycle, leave the cheesecake in 'Warm' mode for 50-60 minutes.

Cool the cheesecake for 20 minutes before removing it from the rice cooker.

Prepare the syrup by mixing water, sugar, and corn syrup. Microwave for 50 seconds.

Brush the syrup over the cheesecake surface and refrigerate for at least 12 hours.