Place butter a microwave safe bowl and heat butter for 30 seconds (or until liquid). Mix the crumbs and sugar together. Add butter to the crumb/ sugar mixture. Press the crumb mixture into a 9″ spring form pan.

Cut vanilla bean lengthwise and scrape with a paring knife. Add vanilla into sugar. Beat cream cheese with the vanilla sugar mixture in a stand-mixer at medium speed for 3 – 5 minutes. Turn the mixer to low, add the eggs (one at a time)-Fold in yogurt. Place mixture into the spring form -Bake at 200 °F in a water bath for 1 hour.

Cook the base at 87 °C / 189 °F, cool and process in an ice cream churn.

Place strawberries into a heat proof bag. Add sugar into the bag-Seal the strawberry/ sugar mixture trying to remove as much air as possible. Bake at 65 °C in a water bath for 1 hour-Let it cool, strain the strawberries and juice into separate containers-refrigerate.

Using a hot knife, cut a desired size slice of yogurt cream cheese cake. Place the strawberries on top of the cheese cake. Pour strawberry juice in the bottom of the bowl. Scoop a small round of mango frozen yogurt and place it on top of the cheesecake along with edible flowers. Enjoy!