Fromage Blanc Cheesecake

Directions

CRUST: Combine first four ingredients until well coated with butter.

Press into bottom of molds.

FILLING: Chill. Combine 1 cup sugar and fromage blanc in large bowl, whisk over a hot water bath until sugar has dissolved.

Squeeze all water out of gelatin sheets and add to warm fromage mixture, stir until gelatin has dissolved.

Cool slightly over a water bath until slightly thickened.

Whip yolks in mixer with second cup of sugar until thick and pale, fold into fromage mixture.

Fold in whipped cream.

Fill 4 inch ring molds, smooth tops and chill until set.

Serve with Strawberry Mint Salsa: Cut off strawberry tops and cut up.

Toss into strawberry purée then add lime juice.

Wrap and refrigerate.

To serve, spoon salsa on plate and sprinkle with mint.