Instructions

• Preheat the oven to 350°F (175°C). Lightly grease the inside of a 7-inch springform pan using about 1 teaspoon of the 3 tablespoons melted butter; keep the remaining melted butter for the crust.
• In a medium bowl, combine 3/4 cup graham cracker crumbs with the remaining melted butter. Stir until the crumbs are evenly moistened.
• Transfer the crumb mixture to the prepared pan and press it firmly and evenly into the bottom. Set the pan aside.
• In a mixing bowl, place 8 oz low-fat cream cheese (at room temperature), 1 cup low-fat Greek yogurt, and 1/3 cup granulated sugar. Beat with a hand mixer or stand mixer on medium speed until smooth and creamy, scraping down the sides as needed.
• Add 1 egg (at room temperature), 1/2 tablespoon vanilla extract, and 1/4 teaspoon salt to the cream cheese mixture. Beat on medium speed just until combined — do not overmix.
• Pour the cheesecake filling over the crust in the pan and smooth the top with a spatula.
• Bake on the center oven rack for 40 minutes, until the edges are set and the center is slightly jiggly.
• After baking, open the oven door slightly and leave the cheesecake in the oven for 30 minutes to cool gradually. Then remove the pan from the oven and transfer it to a wire rack to cool briefly.
• Run a thin knife around the edge of the cheesecake, unlock and remove the springform ring, then refrigerate the cheesecake for at least 3 hours (until firm).
• Top the chilled cheesecake with 1 cup fresh mixed berries.
• Slice the cheesecake into 6–8 equal slices and serve.