Strawberry Jam Cheesecake

Crust:
1 pack (8-9 full) graham crackers
1/4 cup (1/2 stick) butter, melted
1/4 cup sugar

Combine in food processor until the consistency of sand. Press into springform pan. Bake at 400 degrees F until lightly browned, 6-8 minutes. Allow to cool.

Filling:
1 (1/4 ounce) packet unflavored gelatine
1/4 cup cold water
8 ounces cream cheese, softened
1/2 cup sugar
1 cup Greek-style yogurt
1 teaspoon vanilla extract
3/4 cup strawberry jam
Fresh strawberries, to serve
Whipped cream, to serve

To prepare the cream cheese filling, in a microwave-safe cup combine the gelatin and water. Set aside for 5 minutes, or until the gelatin is dissolved. Microwave the gelatine for 30 seconds or until it boils.

Beat the cream cheese and sugar until smooth (a stand mixer works well here). Add the yogurt, gelatine and vanilla extract. Beat until smooth. Add strawberry jam and mix until just combined.

Add to cooled tart shell and refrigerate, covered, until set, about 2 hours.

Serve with whipped cream and fresh strawberries.