Creamy Cheesecake

• 1 c. graham cracker crumbs
• 3 Tbsp. sugar
• 3 Tbsp. margarine, melted
• 3 pkg. nonfat cream cheese, softened
• 3/4 c. sugar
• 2 Tbsp. flour
• 3 Tbsp. lemon juice
• 3/4 c. egg substitute
• 1 (8 oz.) carton nonfat lemon yogurt

1. Heat oven to 350u0b0.
2. Combine cracker crumbs, 3 tablespoons sugar and margarine.
3. Mix well and pat onto bottom of 9 or 10-inch spring-form pan.
4. Set aside.
5. Beat cream cheese, rest of sugar and flour until light and fluffy.
6. Gradually add lemon juice and egg substitute; beat well.
7. Add lemon yogurt and mix thoroughly.
8. Pour over crust.
9. Bake for 60 to 70 minutes or until center of cake is set.
10. Gently run tip of knife between cake and edge of pan.
11. Cool to room temperature before removing rim of pan.
12. Chill.

graham cracker crumbs, sugar, margarine, nonfat cream cheese, sugar, flour, lemon juice, egg substitute, carton nonfat lemon yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659578 (may not work)