Strawberry Cheesecake With Pecan – Gingersnap Crust

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 1/4 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 1/2 cups; set aside.
Set saucepan containing gelatin over medium-low 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 1/2 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 sliced
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.