2 eggs
1 cup white sugar
1 (16 ounce) package cream cheese, softened
1/4 cup butter
2 (3 ounce) packages instant vanilla pudding mix
1 (16 ounce) package vanilla frozen yogurt
2 cups milk
1 teaspoon vanilla extract
2 large marshmallows
1 (8 ounce) can evaporated milk
1 tablespoon heavy cream
2 teaspoons sour cream
1 (8 ounce) can crushed pineapple (optional)
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced almonds
In a medium saucepan over medium heat, whisk together the eggs, sugar and 1/4 cup cream cheese. Bring to a gradual drop by adding water until mixture becomes thickened.
Remove from heat and whisk in the butter, mixed in with the vanilla. Spread into crust. Garnish with marshmallows, crushed pineapple and whipped topping. Cover with 1/2 cup marshmallows and walnut sized chunks of almonds. Refrigerate 1 hour before cutting into 1 inch squares or smaller squares. Refrigerate refrigerated cheesecake for about 1 hour or until firm enough to handle. Clean all sides of cheesecake with ice cream and vegetable peeler. Refrigerate top of cheesecake for 1 hour. Remove cheesecake from refrigerator and cake when cool. Refrigerate remaining cheesecake for at least 3 hours before slicing into squares. Frost cheesecake with whipped topping and finely chopped almonds. Refrigerate pieces of cheesecake while preparing individual serving glasses. Serve in individual bowls with sliced strawberries.