Frozen Strawberry Cheesecake

Combine graham cracker crumbs, 6 tablespoons melted butter and 1/4 cup light brown sugar. Press into bottom of an 8-inch-square baking dish lined with aluminum foil. Bake at 350 degrees for 8 minutes or until golden. Set on a wire rack to cool completely.

While crust cools, whip cream cheese, 1/4 cup brown sugar and vanilla until fluffy. Beat in yogurt and fold in whipped topping until very well blended. Fold in strawberries. Pour onto cooled crust.

Toss together finely chopped almonds, remaining 1/4 cup brown sugar and remaining 1 tablespoon melted butter. Sprinkle on top.

Freeze until firm, about 6 hours. Thaw 10 minutes before cutting and serving. 