For the Crust:
2 cups crushed graham crackers
5 tbsp melted butter
1/4 cup sugar
For the Filling:
2 pounds cream cheese, softened
3/4 cup confectioners sugar
1 tsp vanilla extract
1/2 cup plain yogurt or sour cream
For the Topping:
2 cups berries of your choice
1/2 cup confectioners sugar
1 tbsp lemon juice
Mix the graham crackers, melted butter and sugar in a bowl well. Spoon mixture onto the bottom of a springform pan and press down to get it all uniform and compact. It should look like this.
Now cover the pan with some plastic wrap and refrigerate for about 3 hours (I did it overnight).
Now for the filling. Get your cream cheese and whip up well with an electric mixer till it's all nice and creamy. Add the confectioners sugar and mix well. Add your eggs one at a time, mixing well in between. Add the vanilla extract and yogurt (or sour cream, your choice) and whip it up good, about 2 minutes. Spray sides of springform pan with some nonstick spray and pour onto your prepared crust, like so.
Bake into a preheated 325F oven for 50 minutes to 1 hour. It should be firm to the touch when it is done. Loosen the edges with a spatula and open pan to release the cake.
To make your topping, put your berries, confectioners sugar and lemon juice in a saucepan and heat till sugar is dissolved and sauce has thickened. You can play with how much confectioners sugar you may need depending on how thick you want your sauce to be, so don't be afraid to add a little more if you wish. Pour on top of your cheesecake.
Let cool and refrigerate for a few hours. And serve! It'll be a hit! About 11 points a slice. But you can shave that down to only 6 points by using fat free cheese, fat free yogurt or sour cream, 1 cup of Splenda instead of confectioners sugar, liquid egg substitute, and reduced fat graham crackers for the crust. There is NO compromise on taste however! Will still taste full and rich, no one will ever know it's waistline friendly!