Fruity Yogurt Cheesecake

Directions

Line a large strainer with 3 layers of white paper towels.

Place strainer over a large bowl.

Scrape yogurt into strainer.

Cover and refrigerate at least 24 hours.

Yogurt will become very thick.

Mix crust ingredients in a bowl.

Press evenly over bottom of an ungreased 8 or 9 inch springform pan.

Cover and refrigerate until firm, at least 1 hour .

Mix drained yogurt and confectioners’ sugar in a bowl.

Spoon into chilled crust.

Smooth surface with a rubber spatula.

Cover and chill at least 2 hours, overnight if possible.

Run a knife between cheesecake and pan sides to loosen.

Remove pan sides.

Leave cheesecake on base.

Arrange peach slices on top in a circle around the edge.

Melt preserves and brush over peaches.

Mound raspberries in the center.

Serve soon, or cover and refrigerate up to 1 day.