1 1/2 c. finely crushed chocolate wafers
5 tbsp. butter (melted)
2 env. unflavored gelatin
2/3 c. heavy cream
2/3 c. sugar
2 pkgs. cream cheese
1 container raspberry yogurt
1 tsp. vanilla
1/2 c. raspberry preserves

Mix chocolate crumbs and butter in medium bowl. Press about 1 teaspoon into lined cupcake tins, place in freezer.

Sprinkle gelatin over cream in saucepan. Let stand 5 minutes until soft. Add sugar, stir over low heat until sugar and gelatin are dissolved, remove from heat. Beat cream cheese and yogurt in large bowl until smooth. Put in gelatin mix and vanilla and mix well.

Fill muffin pans with cream cheese mix. Refrigerate 2 hours. Stir preserves in pan until melted. Spoon over cheesecake. Refrigerate 1 hour.