Maple-Cinnamon Yogurt Cheesecake

Reserve 3 tablespoons yogurt for crust. Cover; chill.

Line a large colander with a double thickness of 100 percent cotton cheesecloth and place over a large bowl. Spoon remaining yogurt into the colander. Cover and chill for at least 24 hours or up to 36 hours. Discard the liquid (whey) in the bowl. Wrap thickened yogurt (the yogurt cheese) in plastic wrap; chill up to 24 hours.

For the Crust: Lightly coat a 9-inch pie plate with cooking spray. In bowl, mix crumbs, melted butter,1 tablespoon maple syrup, cinnamon, and the 3 tablespoons reserved yogurt.

Pat crust mixture firmly and evenly into bottom and up sides of pie plate. Bake the crust in a 350°F (175°F) oven for 15 minutes or until golden. Cool completely on a wire rack.

For Filling: Mix the drained yogurt and the 1/2 cup maple syrup. Spoon into cool crust. Cover and chill in refrigerator for 2 hours. Serve with sliced fruit and fresh berries, if you like.