Instructions: Grease a 9 inch spring-form pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture in bottom of greased pan. Set aside. To prepare filling, beat cream cheese, yogurt, sour cream, egg yolks and 1/4 cup plus 2 tablespoons of sugar until smooth. Combine gelatin and water in a small saucepan. Simmer until gelatin is completely dissolved; stir into cheese mixture. Beat egg whites with remaining sugar until soft peaks form. Fold egg whites and raspberries into cheese mixture. Spoon filling into prepared crust. Refrigerate 2 to 3 hours or until set. To garnish, arrange raspberries in center of cheesecake in a mound. Peel and seed mango.

Slice thinly and arrange in a fan pattern around raspberries. Whip cream until stiff. Pipe (with pastry bag) a border of 8 to 10 whipped cream rosettes around edge of cheesecake. Top each rosette with a sprig of mint. serves 8 to 10

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