Blueberry Yoghurt Cheesecake

Ingredients:
- Base
- 1/2 cup sweet biscuit crumbs
- 2 tablespoon butter, melted
- Filling
- 1 1/2 tablespoon gelatine dissolved in
- 1/3 cup water
- 500g block PHILADELPHIA Light Cream Cheese, softened
- 1/4 cup caster sugar
- 200g reduced fat blueberry yoghurt
- 1/2 cup blueberry puree Whole Foods 3 For $10.00 thru 02/09
- Topping
- fresh fruit selection Whole Foods 3 For $10.00 thru 02/09

Directions:
- Combine the biscuits and butter, press into the base of a 20cm spring form pan; chill.
- Blend Philly* with sugar, yoghurt and gelatine mixture.
- Pour into crumb base in alternate spoonfuls with blueberry puree.
- Swirl mixture gently with a knife.
- Chill until set.
- Decorate with fruits.