Using electric beaters, beat cream cheese,
ricotta, sugar and vanilla in a small bowl until
smooth. Fold in gelatine mixture, yoghurt and
crushed berries. Pour mixture into prepared tin.
Cover and refrigerate for 3 hours or until set.
Remove cheesecake from tin. Top with blueberries,
raspberries and strawberries. Sprinkle with icing
sugar to serve.