Recipe - Strawberry Cheesecake With Pecan - Gingersnap Crust

1 cup Gingersnap crumbs
One half cup Ground pecans (see note)
One fourth cup Granulated sugar
6 tablespoon Butter or margarine, melted
FILLING:
1/3 cup Freshly squeezed orange
Juice
2 tablespoon Freshly squeezed lemon
Juice
2 Env unflavored gelatin
2 pt Fresh, ripe strawberries,
Hulled
16 ounce Pkg. cream cheese, softened
One half cup Granulated sugar
8 ounce Container strawberry
Flavored lowfat yogurt
2 teaspoon Vanilla extract
1 cup Heavy cream
2 tablespoon Strawberry preserves

Note: To grind pecans, place in food processor or blender; using
on/off motion, process until finely ground, watching carefully to
prevent nuts from becoming a paste.

Prepare Crust: Heat oven to 350 degrees. In 9 inch springform pan
using fork, combine gingersnap crumbs, pecans and One fourth cup sugar; stir
in melted butter until thoroughly mixed. press mixture firmly and
evenly over bottom of pan; bake 10 minutes. Cool crust in pan on wire
rack.

Prepare Filling: In small saucepan combine orange and lemon juices.
Sprinkle gelatin over juices; let stand 5 minutes to soften.
Meanwhile, slice enough strawberries to make 1 One half cups; set aside.
Set saucepan containing gelatin over mediumlow heat; stir about 3
minutes until gelatin is completely dissolved. Remove from heat; keep
warm. In large bowl with electric mixer at medium speed, beat cream
cheese and One half cup sugar about 5 minutes until light and fluffy. Add
yogurt and vanilla; beat until smooth and well blended. With motor
running, slowly pour in gelatin mixture; beat well to blend. In small
bowl, with mixer at high speed and using clean beaters, beat cream
until soft peaks form; using rubber spatula, fold gently but
thoroughly into cream cheese mixture. Fold in reserved cut or sliced up
strawberries. Pour mixture into prepared pan; refrigerate at least 4
hours until firm.

To serve: Run thin metal spatula or knife around the cheesecake to
loosen from sides of pan; remove sides of pan. Slice remaining
strawberries; arrange in circular pattern over top of cake. In small
saucepan over very low heat, stir preserves until warm. Remove from
heat; brush over strawberries. Makes 16 servings.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip