Do I liNe the whole pan with parchment or just the bottom??

If I were making this honey and yogurt cheesecake, I'd line just the bottom with parchment. There is a ton of fat in the recipe, and you're using a springform pan, without the crust running up the side. To be extra careful, I might lightly grease the sides, as well as the place where the bottom meets the sides (the corner that runs around the perimeter).

I never have problems with my springform leaking, but I've heard that many people do - especially with cheesecake. You might want to wrap the bottom and up the sides an inch or so in aluminum foil. ;o)