Lemon Cherry Cheesecake with Greek Yoghurt

• 1-1/4 cups sweet biscuit crumbs
• 80 g butter, melted 
• 750 g PHILADELPHIA Block Cream Cheese, softened
• 11/3 cups caster sugar
• 3 eggs, lightly beaten
• 1 cup Greek yoghurt
• Finely grated rind of a large lemon
• 350g cherries, pitted halved
• Icing sugar, for dusting

COMBINE the biscuit crumbs and butter. Press into the base of a greased and fully paper lined 24cm springform pan. Chill.

BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in the eggs then stir through the yoghurt, lemon rind and half the cherries. Pour the filling into the prepared base and sprinkle remaining cherries over the top.

BAKE in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill. Sprinkle liberally with icing sugar just prior to serving.

HANDY TIP: When lining the pan for a baked cheesecake, extend the paper 3–4cm above the top of the springform pan.