10 navel oranges
10 tablespoons granola cup granola cereal
2 (8 ounce) packages cream cheese, softened
2 (8 ounce) containers vanilla yogurt
2 (8 ounce) containers frozen whipped topping, thawed
Slice the stem end of each orange, 1 inch from top. Remove "lid" and set aside. To scoop out orange, slip a tablespoon close to the skin. Gently pull fruit from peel and reserve. Take a thin slice off the bottom so the orange won't tip. Place a tablespoonful of granola in each orange shell. Separate the reserved pulp from the membrane and seeds with your hands. Measure out 1 cup of pulp. Discard membrane and seeds.
In a large bowl, beat the cream cheese until smooth. Blend in yogurt and pulp. Fold in whipped topping. Spoon mixture into the orange shells. Replace orange lids off center, exposing some of the cheesecake on one side. Put a maraschino cherry on cheesecake to decorate. Refrigerate for 4 to 5 hours to set. Keep refrigerated until ready to serve.