Solving for Pi Cheesecake

Ingredients

• 14.1 oz pie crust dough refrigerated softened (2 Count)
• 0.5 cup graham cracker crumbs (8 squares)
• 0.3 cup sugar 
• 0.3  butter melted
• 8 oz cream cheese softened
• 6 oz vanilla yogurt fat free french 99% yoplait®
• 0.3 cup sugar 
• 0.5 teaspoon vanilla 
• 1 medium mangos ripe peeled chopped
• 2 tablespoons sugar 
• 3 cups raspberries fresh thawed drained ( and )
• 3 tablespoons sugar 
• 0.7 oz popcorn kernels 
• 24  raspberries fresh
• 0.5 cup semi chocolate chips 
• 1 teaspoon shortening 

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• sieve
• blender
• hand mixer
• ziploc bags
• microwave
• measuring cup
• pastry bag

Directions

1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2. Remove pie crust from pouch; unroll on work surface. With 5-inch round cutter, cut 4 rounds from crust.
3. Cut each round into 6 triangles. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Dip both sides of pie crust triangles into butter; dip into crumb mixture, coating both sides.
4. Place on parchment-lined cookie sheet.
5. Bake 8 to 10 minutes or until golden brown. Cool while preparing remaining ingredients.
6. In medium bowl, beat cream cheese, yogurt, 1/3 cup sugar and the vanilla with electric mixer on high speed until light and fluffy. Cover and refrigerate until ready to use.
7. In blender or food processor, place mango sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. If sauce is too thick, add up to 1 tablespoon water. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag.
8. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
9. In blender or food processor, place raspberry sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. Press through fine strainer to remove seeds. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag.
10. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.
11. Line another cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in additional 10-second increments, stirring after each, until melted and smooth.
12. Place chocolate in small resealable food-storage plastic bag; seal bag.
13. Cut off tiny corner of bag. Squeeze bag to pipe 24 pi symbols on waxed paper. Refrigerate 10 minutes to set chocolate. Set aside.
14. To assemble, place desired number of pie crust triangles in row on serving platter. Decoratively spoon dollops of cream cheese filling, and pipe mango and raspberry sauces on serving platter as desired.
15. Garnish with popping candy, fresh raspberries and chocolate pi symbols.
16. To eat, pick up crust piece and slide it across platter scooping up sauces and filling as desired.