Fruity Yogurt Cheesecake

• 64 ounces vanilla yogurt low-fat
• 1 cup powdered sugar
• 3/4 cup graham cracker crumbs
• 2 tablespoons butter melted
• 1 tablespoon sugar granulated
• 2 each peaches sliced thin
• 2 tablespoons apricot preserves (jam)
• 1/2 pint raspberries fresh

1. Line a large strainer with 3 layers of white paper towels.
2. Place strainer over a large bowl.
3. Scrape yogurt into strainer.
4. Cover and refrigerate at least 24 hours.
5. Yogurt will become very thick.
6. Mix crust ingredients in a bowl.
7. Press evenly over bottom of an ungreased 8 or 9 inch springform pan.
8. Cover and refrigerate until firm, at least 1 hour .
9. Mix drained yogurt and confectioners' sugar in a bowl.
10. Spoon into chilled crust.
11. Smooth surface with a rubber spatula.
12. Cover and chill at least 2 hours, overnight if possible.
13. Run a knife between cheesecake and pan sides to loosen.
14. Remove pan sides.
15. Leave cheesecake on base.
16. Arrange peach slices on top in a circle around the edge.
17. Melt preserves and brush over peaches.
18. Mound raspberries in the center.
19. Serve soon, or cover and refrigerate up to 1 day.

vanilla yogurt, powdered sugar, graham cracker crumbs, butter, sugar, peaches, apricot preserves

Taken from recipeland.com/recipe/v/fruity-yogurt-cheesecake-42858 (may not work)