Place the Graham crackers and 1 cup of the Fruity Pebbles in the
blender, and blend on high until you have fine crumbs. 

Pour the crust mixture into a bowl, and add 1 Tablespoon of sugar, and the melted butter, and stir until well blended, and coated in the butter.

Add the other cup of whole Fruity pebbles, and stir to blend.  

Cut a piece of Parchment paper to fit the bottom of the Spring-form pan, and press the crust into the bottom and up the sides of the pan, and place the pan in the freezer. 

Rinse the blender, and add the softened cream cheese, vanilla yogurt, heavy cream, and vanilla, and blend until smooth and creamy.

Add the powdered sugar, a little at a time, and pulse between additions, until all the powdered sugar has been added.  Add the pinch of salt, and blend again. 

With a spatula, scrape down the sides of the blender, and blend again until the cheesecake filling is smooth. 

Pour into a large bowl, scraping the sides of the blender.  Add the 2 cups of Fruity Pebbles to the cheesecake, and fold into the mixture with the spatula.  Remove the crust from the refrigerator, and pour the cheesecake filling into the crust. 

Top with Fruity Pebbles, covering the entire top of the cheesecake.  Cover with foil and place the cheesecake back in the freezer for at least 4 hours, or overnight for best results. 

When ready to serve, remove the cheesecake from the freezer, and slice into 2 inch wide pieces. 

Enjoy!