Raspberry Cheesecake.

For the base: grind the cookies until you get a powder and add water shortly until you form a dough.Conduct a removable tortha and cover with the dough, on the basis and sides, pressing with your fingers.

Preheat the oven at 180 ° C.

In the blender, place eggs, condensed milk, yogurt and cream cheese.Process until you get a homogenous pasta.Pour on the dough.

Insert the oven and cook by 40 mins, or until the filling has been compacted.Once ready to remove from the oven and let cool.

Meanwhile, placing raspberries in a strainer to drain.

Once the filling has cooled, cover with raspberries and refrigerate until the time to serve.