Preheat oven to 350F.
Combine all ingredients in a medium bowl and stir until well combined. Press into a 9-inch springform pan, pressing the crust slightly up the sides if you don’t wish to have a thick crust on the bottom.
Bake for 10-12 minutes, until set. Cool completely before filling.

8-oz cream cheese, room temperature
16-oz Greek-style yogurt, room temperature
1 cup sugar
4 large eggs, room temperature
1 tbsp vanilla extract
pinch salt
Prebake a graham cracker base into a 9-inch springform pan (see recipe below); a 9-inch graham cracker pie crust should work fairly well, too. This cheesecake can also be baked without a crust.
Preheat oven to 350F.
In a food processor, blend cream cheese, yogurt, sugar, eggs, vanilla extract and salt until mixture is very, very smooth.
Pour into prepared pan and bake for about 50 minutes, until the cake is set and jiggles only slightly when gently tapped.
Cool to room temperature before refrigerating.
Serves 10

INGREDIENTS – 1 1/2 cups all purpose flour, 1/4 cup sugar (evaporated cane sugar), 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground allspice, 1/3 cup melted butter, 1 large egg, 2/3 cup milk, 3/4 cup honeyberry jam

TOPPING – 1/4 cup firmly packed brown sugar (or evaporated cane sugar), 2 tablespoons flour, 1 tablespoon butter, 1/4 cup sliced almonds (sprinkled last)

DIRECTIONS – HEAT oven to 400F. Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off. COMBINE flour, sugar, baking powder, salt and allspice in medium bowl. Add butter, egg and milk. Mix vigorously until well blended. POUR half of batter into prepared pan; spread preserves evenly over batter. Top with remaining batter. COMBINE topping ingredients; mix until crumbly. Sprinkle over top of coffee cake. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Adapted from Smucker’s blueberry coffee cake recipe.