Stone Fruit Cheesecake

1: Prepare crust in food processor by combining graham crackers, melted butter, salt & orange zest. Pulse into a fine meal. Spray a 9-inch springform pan with nonstick spray and press crust mixture into the bottom of the pan and ⅔ of the way up the sides. Cover and chill for 1 hour.

2: Prepare filling: combine canned fruit, cream cheese, maple syrup, yogurt, lemon juice & vanilla in a stand mixer with the whisk attachment. Whip until well combined. Transfer to a large bowl.

3: Return empty bowl to the stand mixer and whip cream to firm peaks. Gently fold the whipped cream into cream cheese mixture & pour filling into the chilled pie crust. Cover & refrigerate overnight.

4: Garnish with freshly cut peaches or apricots, mint leaves & whipped cream. If you like, drizzle with caramel sauce and sprinkle with coconut sugar & graham crackers.