1/4 c. butter
1 1/4 c. graham cracker crumbs

8 oz. cream cheese, softened
1 1/4 c. plain yogurt
2 egg yolks
1/2 c. sugar
1 tbsp. unflavored gelatin
2 tbsp. water

2 pt. strawberries, fresh or frozen
2/3 c. whipped cream
10 sprigs fresh mint

Grease 10 muffin cups. To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. press mixture in bottoms of greased muffin cups. Set aside.

To prepare filling: Beat cream cheese, yogurt, egg yolks and sugar in a large bowl until smooth. Combine gelatin with water in a small saucepan. Simmer until gelatin is completely dissolved. Stir into cheese mixture. Spoon filling into prepared crusts. Refrigerate 2 to 3 hours or until set. Remove cheesecakes from muffin cups.

To garnish, slice strawberries and arrange on cheesecakes. Whip cream until stiff. Pipe with a pastry bag a whipped cream rosette on each cheesecake. Top rosettes with sprigs of mint.