|Yogurt cheese||2 1⁄2 Cup (40 tbs)|
|Finely crushed gingersnaps||1 Cup (16 tbs)|
|Finely crushed vanilla wafers||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||6 Ounce, softened (3/4Th Of An 8 Ounce Package)|
|Sugar||1 Cup (16 tbs)|
|Finely shredded orange peel||1 1⁄2 Teaspoon|
|Orange juice||1 Tablespoon|
|Eggs/3/4 cup refrigerated / frozen egg product, thawed||3|
|Grated ginger root||1 1⁄2 Teaspoon|
|Strawberry jelly||1⁄3 Cup (5.33 tbs)|
|Sliced fresh strawberries||2 Cup (32 tbs)|
|Orange segments||1 Cup (16 tbs)|
1 Prepare the Yogurt Cheese at least 1 day ahead. For crust, in a mixing bowl combine the crushed gingersnaps, crushed vanilla wafers, and flour. Drizzle with the melted butter or margarine. Toss to mix well. Press crumb mixture onto the bottom and 1 1/2 inches up the side of an 8-inch springform pan. Bake in a 350° oven for 5 minutes.
2 For filling, in mixing bowl combine Yogurt Cheese, cream cheese, sugar, and orange juice; beat with an electric mixer on medium speed until smooth. Add eggs or egg product; beat on low speed just until combined. Stir in orange peel and gingerroot. Pour into crust.
3 Bake in a 350° oven about 50 minutes or until the center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen the
crust from the side of the pan. Cool for 30 minutes more; remove the side of the pan. Cool completely on a wire rack. Cover and refrigerate for several hours or until completely chilled.
4 For topping, in a small saucepan melt jelly over low heat. Cool slightly. In a bowl stir together strawberries and orange segments. To serve, slice cheesecake. Top each serving with fruit. Drizzle with cooled jelly. Store any remaining cheesecake in refrigerator.