For the crust: Melt butter in microwave. Break graham crackers into crumbs, mix with the melted butter.

Brush a 9-inch springform pan with butter. Press the crumb mixture into pan. Cool ca. 30 min in Refrigerator.

For the Filling: dissolve sheets of Gelatin in cold water.

Finely grate zest of a Lime, and press out the Juice.

Whip heavy cream to peak, cool in refrigerator.

In a Mixing machine, middle setting, cream the Cream cheese, Yogurt, Sugar, Lime Juice and zest, mix until smooth and creamy. You can go up until the highest setting on the mixer.

Press out the water from the disolved gelatin, then heat gelatin in pan, and add about 3 tablespoons of cream cheese into pan. Heat until disolved, then add the gelatin to cream cheese mixture. Mix with high speed until gelatin is completely incorporated. Last step: take out whipped cream from fridge, and stir (lowest setting) into cream cheese mixture.

Pour Cream cheese mixture over cooled crust. For best result, allow to cool overnight, or at least 4 - 6 hours.

Garnish with your favorite berries.