Instructions: Preheat oven to 350 degrees. With electric mixer or in food processor, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add lemon peel, vanilla and salt. Add yogurt and beat on low just until blended.

Pour filling into crust. Bake until top feels dry when touched and filling jiggles slightly in center when pan is shaken, 45-50 minutes for 8 inch crust, 35-40 minutes for 9 inch crust. Cool on rack to room temperature, then refrigerate at least 4 hours. To serve, spoon berries over each slice.

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