Raspberry Cheesecake

• 1 pkg (8 oz) low fat cream cheese, at room temperature
• 1 cup low fat cottage cheese
• 1 cup low fat plain yogurt
• 3/4 cup sugar
• 2 None eggs
• 1/2 tsp vanilla extract
• 6 oz graham crackers, crushed
• 6 tbsp (3/4 cup) salted butter, melted
• 1 cup frozen mixed berries
• None None Fresh quartered strawberries, to serve

1. Preheat the oven to 325u0b0F. Line the bottom of an 8-inch springform pan with parchment paper.
2. Combine graham cracker crumbs and butter in a medium bowl until well combined. Press mixture firmly into the bottom of the prepared pan. Sprinkle with berries. Refrigerate for 15 mins.
3. For the filling, process cheeses, yogurt, sugar, eggs and vanilla in a food processor until smooth. Pour over berries in pan.
4. Bake 35-40 mins, until firm (it may still have a slight wobble, but will firm up on cooling). Cool cake in turned-off oven with the door slightly ajar (to prevent the top from cracking).
5. Refrigerate 4 hours or overnight. Serve with strawberries.

cream cheese, cottage cheese, yogurt, sugar, eggs, vanilla, graham crackers, butter, quartered strawberries

Taken from recipes-plus.com/api/v2.0/recipes/35325 (may not work)