Finely crush graham crackers in sealed plastic bag with dough and pizza roller. Combine cracker crumbs and the 2 tablespoons sugar; sprinkle evenly over bottom of springform pan.
In classic 2−quart batter bowl, beat cream cheese with remaining sugar and flour until well blended and smooth. Add yogurt and eggs, whisk with 10−inch whisk until smooth. Gradually pour batter into prepared pan. Bake 50 minutes or until center is almost set.
Remove to nonstick cooling rack. Loosen cake from rim of pan. Cool completely; remove rim.
Refrigerate at least 3 hours or overnight.
Just before serving, slice strawberries with egg slicer plus. Arrange strawberry slices over top of cheesecake by starting at outside edge with a circle of slices; continue with overlapping circles into the center. Heat strawberry jelly just until smooth; brush over strawberry slices.
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Costs per portion:
Mon 16 Mar 2009 09:40:57 EDT
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