Crust
½ cup butter
1 ½ cups graham cracker crumbs

Filling
7.5 oz. Bellwether Farms Fromage Blanc
1 1/4 cups plain yogurt
2 egg yolks
1/2 cup sugar
1 tablespoon unflavored gelatin
2 tablespoons water

Garnish
2 pint baskets strawberries
2/3 cup whipping cream
10 sprigs fresh mint

Grease 10 muffin cups. To prepare crust, melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture into bottoms of greased muffin cups. Set aside. To prepare filling, beat Fromage Blanc, yogurt, egg yolks and sugar in a large bowl until smooth. Combine gelatin with water in a small saucepan. Simmer until gelatin is completely dissolved; stir into cheese mixture. Spoon filling into prepared crusts. Refrigerate 2 to 3 hours or until set. Remove cheesecakes from cups. To garnish, slice strawberries and arrange on cheesecakes. Whip cream until stiff. Put a dollop on top of each cake and top with a sprig of mint.

Serves 10