Cherry Yoghurt Cheesecake

• 1 1/4 cups sweet biscuit crumbs
• 80 g butter, melted
• 750 g PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1 1/2 teaspoons vanilla
• 2 eggs
• 200 g Greek natural yoghurt
• 400 g jar cherries, drained, liquid reserved
• 1/4 cup caster sugar, extra
• 2 teaspoons arrowroot, blended with 1 tablespoon cold water

1. COMBINE biscuit crumbs and butter.
2. Press into the base of a greased and lined 22cm round springform pan.
3. Chill.
4. BEAT 500g PHILLY, 1/2 cup sugar and 1 teaspoon vanilla using an electric mixer until smooth.
5. Beat in the eggs, one at a time.
6. Pour into the prepared base and bake in a moderate oven 180C for 20 minutes.
7. Cool 5 minutes.
8. BEAT the remaining PHILLY, sugar and vanilla until smooth, then beat in the yoghurt.
9. Pour over cooked base then bake for a further 1015 minutes until just a little wobbly in centre.
10. Allow to cool in oven with door ajar.
11. Chill.
12. COMBINE the reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan and stir over a low heat until sugar has dissolved and syrup has thickened.
13. Stir in cherries and cool.
14. Slice the cheesecake and place onto serving plates, spoon over cherries and syrup.
15. Serve immediately.

sweet biscuit crumbs, butter, philadelphia cream cheese, caster sugar, vanilla, eggs, natural yoghurt, cherries, caster sugar, arrowroot

Taken from www.kraftrecipes.com/recipes/cherry-yoghurt-cheesecake-128006.aspx (may not work)