Step 1

Pulse wafers and almonds in a

Step 2

food processor until finely ground,

Step 3

12 to 14 times. Add butter and

Step 4

2 tablespoons sugar; pulse until

Step 5

well combined. Press mixture into

Step 6

bottom of a 9-inch springform pan.

Step 7

Freeze 20 minutes or up to 1 day. Pour cream in a medium

Step 8

saucepan; sprinkle gelatin over

Step 9

top. Let stand 10 minutes. Cook

Step 10

cream mixture over medium-low

Step 11

heat, stirring constantly, until

Step 12

gelatin is dissolved, 4 to 6 minutes.

Step 13

Cool 10 minutes. In a clean food processor,

Step 14

process yogurt, cream cheese,

Step 15

vanilla, salt, and remaining 1/2 cup

Step 16

sugar until smooth, about 1 minute.

Step 17

Add cream mixture and process

Step 18

until well combined. Pour filling into crust and

Step 19

smooth with a rubber spatula.

Step 20

Cover pan with plastic wrap and

Step 21

chill until firm, at least 6 hours

Step 22

or up to 2 days. To make the berry toppings, toss together each respective topping's ingredients and

Step 23

then the berries; let macerate,

Step 24

stirring occasionally, until mixture

Step 25

is syrupy, about 20 minutes. When cake pan is ready, run a knife around sides of

Step 26

pan and remove ring. Serve with

Step 27

desired berry toppings.