Preheat oven to 325° Lightly grease 9-inch pie pan. Combine crumbs, 2 teaspoons sugar and butter; press onto bottom and up side of prepared pan. Bake 5 minutes; remove to wire rack. In electric blender, combine cottage cheese, dry milk, 1/3 cup sugar, eggs, lemon juice and vanilla; blend until smooth. Pour mixture into pie shell. Return to oven and bake about 30 minutes or until firm. Spread yogurt over top of cheesecake; bake 10 to 12 minutes longer, or until yogurt is firm. Cool cheesecake in pan on wire rack. Cover and refrigerate about 3 hours or until well chilled To serve, spoon raspberries on top of cake. Serves 8. Calories per serving: About 227 PC 136