For the crust:
1/2 of a 14oz box or 14 rectangles of graham crackers
1 cup butter
2 Tbsp semisweet cocoa powder
1/2 cup chopped peanuts
1 tsp vanilla essence
Pinch of salt
For the filling
2-8 oz packs cream cheese, at room temperature
1/2 cup yogurt
1 cup sugar
For the topping
1 cup fresh strawberries
1 cup blueberries
1/2 cup Sugar
2 tsp lime juice
In a box of graham crackers, you will probably get 3 packs, each pack containing about 14 rectangles, that's 28 square crackers. Place them in a food processor and pulse it to a crumbly texture. Add in the peanuts and cocoa powder. Pulse to a crumble.
Melt butter in the microwave. Mix vanilla and a pinch of t to it; pour the mixture over the crumbs, pulsing at intervals. Line a 10x10 inch square pan with silver foil, so it flows out of the pan. Drop the crumbs and press it down to an even layer.
Preheat the oven to 350 degree F for 5 to 7 minutes. Place the pan in the oven; Bake for 10 minutes; Cool.
Prep the filling. Rinse the food processor in warm soapy water, wash and dry thoroughly. Beat the cream cheese and sugar for about 2 minutes until smooth and creamy. Add the eggs and pulse until combined. Then run the processor for about 30 seconds.
Add in yogurt and whisk again. Pour the mixture on the cooled crust and bake for 40 - 45 minutes. The edges should be light brown, and the center jiggly like jello. Let it cool.
While the cheesecake bakes, get the topping ready. In a small pan, add the topping ingredients and cook on medium heat for about 5 minutes until pulpy. Mash with a fork; let cool.
Pour the mixture over the cake and chill in the fridge overnight for the best results. Slice into bars before serving. Enjoy!