2 lbs. cream cheese
4 eggs
1 1/3 c. sugar
2 tbsp. cornstarch
1 tsp. vanilla
8 oz. plain yogurt
2 c. graham cracker crumbs
2 tbsp. sugar
1/2 c. melted butter

In a bowl, place crumbs, butter and 2 tablespoons sugar; blend well. Press mixture onto bottom and sides of greased 9" springform pan. Chill in freezer while preparing filling. In mixer bowl, beat cream cheese and sugar until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Fold in yogurt. Pour mixture into prepared crust and bake for 10 minutes at 450 degrees. Reduce temperature to 200 degrees and bake 45 minutes. Turn oven off; allow to cool with door slightly open for 3 hours. Remove sides from pan; chill. Serves 12.