Unbaked Cheesecake

Ingredients

Crust

• 1 cup Graham cracker crumbs
• ¼ cup ground Hazelnuts or Almonds
• 3 tbsp Brown Sugar
• ¼ cup Butter, melted

Filling

• ¼ cup Milk
• 1 (¼ oz envelope unflavoured Gelatin
• 1 lb Cream Cheese at room temperature
• ½ cup Sugar
• 1 tsp Vanilla or Almond Essence
• 8 oz Plain or Vanilla Yogurt
• ½ pint Whipping Cream

Instructions

1. Grease a 9 inch spring form cake pan
2. Combine cracker crumbs, nuts, brown sugar, and melted butter.  Stir until evenly moist.
3. Press crumb mixture onto bottom of pan.  Refrigerate for 30 minutes.
4. In a small sauce pan combine milk and gelatin.  Stir well.  Let stand for 3 minutes.  Stir over low heat until gelatin dissolves. Set aside to cool.
5. In large bowl, beat cream cheese, sugar, and essence until light and fluffy.
6. Stir in yogurt.  Refrigerate for 15 minutes.
7. In small deep bowl, beat cream until stiff peaks form.
8. Fold cream into cream mixture.
9. Pour into prepared pan.  Smoothen top.
10. Refrigerate 3 to 4 hours.
11. Garnish as desired.