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Steps
1
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
2
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
3
Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
4
Top cheesecake with strawberries. Store covered in refrigerator.
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You can make the cheesecake up to one day ahead before serving. Top with strawberries just before serving.
Top the cheesecake with your favorite fruit such as blueberries, raspberries or a combination of fruits. If fresh fruit is not available, you can use cherry pie filling to top individual servings.
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