Description

Gingersnap cookies, peaches, fresh blueberries and cream cheese turn ho hum cheesecake into yum cheesecake!

Ingredients

• CRUST
• 2 cups gingersnap cookies, crushed
• 1/4 cup margarine or 1/4 cup butter, melted
• TOPPING
• 2 tablespoons peaches or 2 tablespoons apricot preserves, melted
• 1 (16 ounce) can peach slices, drained
• fresh blueberries
• FILLING
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup brown sugar, firmly packed
• 1/2 cup molasses
• 3 eggs
• 1 cup plain yogurt
• 1 tablespoon lemon juice

Steps

1. Heat oven to 350°F Lightly grease 9-inch springform pan.
2. In small bowl, combine crust ingredients; press over bottom and up sides of prepared pan. Refrigerate.
3. In large bowl, beat cream cheese until fluffy. Gradually beat in brown sugar and molasses until smooth. Add eggs, one at a time, beating well after each addition. Add yogurt and lemon juice; blend well.