1/3 c. butter
1 3/4 c. crushed vanilla wafers

FILLING:

12 oz. cream cheese, softened
2/3 c. sour cream
2/3 c. plain yogurt
1/2 c. sugar
3 eggs, separated
1 tbsp. plus 1 tsp. unflavored gelatin
2 tbsp. water
2/3 c. whipping cream, whipped

GARNISH:

1 lb. assorted fresh fruit

Grease an 8 inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers. Press mixture in greased pan. Set aside.

To prepare filling, beat cream cheese, sour cream, yogurt, 1/4 cup plus 2 tablespoons of sugar and egg yolks in a large bowl until smooth.

Combine gelatin and water in a small saucepan. Simmer until gelatin is completely dissolved.

Stir into cheese mixture. Fold whipped cream into cheese mixture. Beat egg whites with remaining sugar until soft peaks form.

Fold into cheese mixture. Spoon filling into prepared crust.

Refrigerate 2-3 hours or until set. To garnish, cut fruit in even size pieces. Arrange on cheesecake.