Strawberry Cheesecake with Double-Berry Sauce

What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt! ...MORE + LESS -

1/2 cup chocolate wafer crumbs (about 10 wafers)

2 pkg (8 oz/250 g each) reduced-fat cream cheese, softened

2/3 cup sugar

2 eggs

2 cups Yoplait® Source® strawberry yogurt (from 650 g container)

2 Tbsp all-purpose flour

1 bag (300 g) frozen whole raspberries, thawed

3 tbsp sugar

1 cup quartered fresh strawberries

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1

Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
2

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
3

Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and centre is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
4

Meanwhile, in food processor, place raspberries and 3 tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.