A very yummy recipe for fresh blueberry yogurt cheesecake.
Preheat oven to 350 degrees F. Grease a 9 inch spring form pan.
For the crust, combine cookie crumbs, sugar and butter.
Press mixture into the bottom of pan.
Beat together eggs and sugar.
Add in the vanilla and flour and mix well.
Gently whisk in the yogurt.
Pour about 1/3 of the batter onto the crust and sprinkle on berries.
Pour remaining batter over top.
Bake for 50 minutes or until just set in the center.
Turn oven off and let cake cool in the oven.
Prepare jello as to package directions but with half the amount of water, let cool then pour over set cake.
Refrigerate cake at least 4 hours.
Serve with fresh berries.