To make the crust, place wafer cookies, sugar, and butter in a food processor. Pulse for about one minute until you have a small crumb mixture. Coat a 9x13-inch baking pan with nonstick vegetable spray. Press crumb mixture evenly along bottom of pan. Bake at 350°F for about 15 minutes until firm and crisp. Remove and allow to cool completely. Reduce oven temperature to 300°F.

To make the filling: Combine cream cheese and powdered sugar in an electric mixing bowl fitted with a paddle. Beat on low speed until the powdered sugar is incorporated. Turn to medium speed and beat until smooth, about 1 minute. Add yoghurt and blend for another minute. Add eggs one at a time until well incorporated. Add raspberries and blend one minute more or until mixed well.

Pour cheesecake mixture onto prepared cookie crust. Prepare for a water bath by placing the filled baking pan inside a larger roasting pan. Set pans on the middle oven rack. Pour hot water into the larger pan so that water level is near top of the sides of the cheesecake pan. Bake for 55 to 60 minutes, until the sides of cheesecake are set and the middle has a slight wiggle. Remove and let cool. Refrigerate for 3 to 4 hours. For perfectly sliced bars, place the cheesecake in freezer, tightly covered in plastic, for about one hour prior to slicing. For best presentation, carefully wipe knife clean often while cutting slices. Serve chilled.

Makes 16 servings.

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