Cherry Yoghurt Cheesecake

• 1 1/4 cups sweet biscuit crumbs
• 70g butter, melted
• Filling
• 750g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 200g Greek yoghurt
• Garnish
• 400g 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 in a bowl.
2. Press into the base of a greased and lined 22cm (9) round springform tin.
3. Chill 10 minutes.
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 mixture into the prepared base and bake at 180C for 20 minutes.
7. Cool 5 minutes.
8. Beat remaining Philly*, sugar and vanilla until smooth, then beat in the yoghurt.
9. Pour over cooked base then bake for a further 10-15 minutes until just a little wobbly in centre.
10. Turn off oven and allow to cool in oven with door ajar.
11. Chill.
12. Combine reserved cherry liquid, extra sugar and arrowroot mixture in a small saucepan over a low heat until sugar has dissolved and syrup has thickened.
13. Stir in cherries and take off heat, cool.
14. Serve cherries and syrup over the chilled cheesecake.

sweet biscuit crumbs, butter, filling, cream cheese, caster sugar, vanilla, eggs, greek yoghurt, cherries, caster sugar, arrowroot

Taken from www.kraftrecipes.com/recipes/cherry-yoghurt-cheesecake-107006.aspx (may not work)