Manouri & Greek yogurt cheesecake

Manouri & Greek yogurt cheesecake. This was my Easter pièce de résistance! Rich and creamy manouri is a perfect candidate for cheesecake, and by contrast the yogurt adds a light and tangy touch. Served with a simple strawberry sauce, I was in heaven!

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#RECIPE:
4 tbsp butter, melted
1 c (180g) crushed cookie crumbs
1/2 c (60g) chopped walnuts
10 oz (300g) manouri
1 c (200g) Greek yogurt
1 tsp vanilla
3/4 c (175ml) boiling water
2 1/2 tsp powdered gelatin
3/4 c (150g) sugar
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For the base, combine cookies and nuts in food processor and process to fine crumbs. Add butter and pulse till mixed. Pour into a 9 inch (23cm) springform pan and press into the bottom. Place in fridge while preparing the filling.
Combine manouri, yogurt and vanilla in blender or food processor. Process till smooth.
Whisk together boiling water and gelatin until gelatin is dissolved. Whisk in sugar and whisk till dissolved.
Gradually add gelatin mixture to manouri mixture while blending. Stop once well combined and smooth.
Pour filling over base and return to the fridge for at least 4 hours, preferably overnight.