Classic Cheesecake

Crust
1/3 cup of flour 1/4 cup of pecans, finely chopped 4 tsp of raw/brown sugar 2 tbsp + 2tsp of butter	In a bowl, combine flour, pecans, sugar and butter with a fork until the mixture resembles very small pebbles Press the mixture into the bottom of the springform pan, covering the base completely Wrap foil (2 layers) around the outside bottom and sides of the pan, pleating to tighten Bake crust until lightly golden (approximately 10-15 minutes)

Filling
450g cream cheese, at room temperature 5/6 cup of sugar	In a large bowl, whisk cream cheese and sugar until smooth and creamy.
1 yogurt (150g) 2 tsp rum extract 2 tsp lemon juice 1 tsp vanilla extract	Add yogurt, rum extract, lemon juice and vanilla and beat until well blended
2 eggs	Add eggs and beat until well blended Pour batter into springform pan Place pan in the center of a larger baking pan and fill with water, about halfway up the sides of the springform pan Bake in oven for approximately 1hour 15 min, until the top is lightly golden and slightly firm in the centre (cake will become firmer as it cools) Remove pan from oven and carefully lift out the springform pan and place on a rack. Remove foil from pan to help cool the cake. When completely cool, refrigerate, covered, overnight. Garnish cake with berries of your choice

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