Roughly break up your favorite biscuits or cookies, mix with melted butter, and press into the mold.
Microwave the cream cheese for about a minute to soften it, and stir with an egg beater until smooth. Add in the light brown sugar, lemon juice, and drained yogurt.
Strongly whip the heavy cream well until it forms peaks, add to Step 2, and stir round and round with the egg beater until all of the lumps disappear.
Gently pour into the mold covered with the cookies, and use a rubber spatula or a card to smooth out the surface. Chill in the fridge to solidify, and it is done!
I used Cafe703's recipe for the crust (Recipe ID: 443061)! Pack the crust with your hands, then bake.
Tip: A springform type mold with a removable bottom is ideal for this. Heat the sides of the mold for about 10 seconds using a wet towel that's been warmed in the microwave before unmolding the cake.
Top with a sauce made with frozen blueberries+sugar+lemon juice. It is also good with your favorite jam, honey, and so on! You could also mix a sauce into the cream filling to make a marbled cake.
Story Behind this Recipe
I was aiming a soft, melt-in-your-mouth texture without any gelatin.
In order to get it to set properly, the key is make sure to drain the yogurt well, and whip the heavy cream until it's quite firm.