Berry Key Lime Cheesecake with Greek Yogurt

Sometimes, you just need a cheesecake.  Wouldn't you agree?  It's great when said cheesecake is made with Greek Yogurt, so even when you're indulging you can feel just a little bit better about it.

I'm kind of picky about my cheesecake.  I'd rather not eat it if it's not amazing.  Mediocre cheesecake isn't really worth it for me.  Next time I'm feeling cheesecake, I think I'll go the Greek Yogurt route again because it lent the cake such a wonderful texture.  It was nice and light, unlike some heavy dense cheesecakes I've eaten.  The flavor from the flavored greek yogurts (raspberry and key lime) was noticeable but not over the top strong.  Overall this was a great (and SUPER SUPER easy!!) dessert.  We had no problem getting rid of the left overs.

Berry Key Lime Cheesecake, from Oikos
Ingredients:
Crust -
9 Graham Crackers
2 Tbsp Granulated Sugar
4 Tbspn butter, melted
Filling -
2 (5.3 oz) single serve containers of Dannon Oikos Key Lime Greek Yogurt
2 (5.3 oz) single serve containers of Dannon Oikos Raspberry Greek Yogurt
4 eggs, rom temperature
1 can sweetened condensed milk
4 Tbsp All Purpose Flour

In the bowl of a food processor, pulse graham crackers, sugar and butter.  Pat the mixture into the bottom of a 9 inch spring form pan. Set aside.
In a bowl, combine key lime yogurts with 2 eggs, 2 Tbspn flour and half of the sweetened condensed milk.  If desired, add food coloring.
In a separate bowl combine raspberry greek yogurts with 2 eggs, 2 Tbspn flour and half of the sweetened condensed milk.  If desired, add food coloring.
Pour Berry mixture on top of the crust.  Then slowly pour the key lime mixture on top of that.  Swirl with a knife if desired.
Bake a 250 F for 30 - 40 minutes, until the center of set and edges are fully cooked.  Refrigerate for at least 3 hours or over-night before serving.