Yogurt Cheesecake


1cup graham cracker crumbs
2tablespoons butter, melted
3packages (8 oz each) cream cheese, softened
cup sugar
1container (6 oz) Greek Fat Free honey vanilla yogurt
2tablespoons all-purpose flour
2cups quartered fresh strawberries


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. 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. 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. Top cheesecake with strawberries. Store covered in refrigerator.