Pre-heat the oven to 180° C/gas mark 4.
Crunch the biscuits in a food processor, or in a (tied!) plastic bag, and bash with a rolling pin. Mix the biscuits with the muesli and butter and press into a 20cm spring-form tin. Place in the oven for 5 mins, then cool.
Beat together the cream cheese, caster sugar and flour until smooth, add a drop of vanilla extract. Add the eggs and egg yolk plus the yogurt and mix until light.
Stir in the raspberries and pour into the tin, sprinkle over the muesli. Baked for 40 minutes until set. Leave to completely cool in the tin. Before serving dust with icing sugar.
The cheesecake should have a slight wobble.
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