Empty the gelatin into a small bowl, pour in the boiling water, and stir until gelatin dissolves thoroughly. Set aside.

In a medium glass or ceramic bowl, use an electric mixer to blend cream cheese and sugar until smooth. Fold in yoghurt. Stir gelatin again and fold into cream cheese mixture until incorporated.

Spoon mixture into pie crust, cover, and chill for 2 to 3 hours. Serve plain or topped.

Makes 6 servings.