For the CRUST, combine the ingredients just until mixed. Press the mixture gently into the bottom and up the sides of a greased and floured pie pan. Chill in the refrigerator.

For the FILLING, beat the cream cheese with the yogurt, sugar, vanilla, eggs, egg yolk, and zests until smooth. Pour over the prepared crust, smooth the top, and bake in a preheated oven at 350°F (180°C) for about 30 to 60 minutes. The cheesecake is done when the edges are set and the center is just firm when tested. Remove from the oven and let cool completely.

For the TOPPING, place the fruit, sugar, and water in a small saucepan. Bring to a boil and simmer until the liquid reduces. Let cool completely, then spoon over the cooled cheesecake. Once the cheesecake is cold, cover with plastic wrap and refrigerate until serving, preferably overnight.

Recipe taken from the magazine "paso a paso" of international desserts.