Ricotta Cheesecake With Fresh-Plum Sauce

• 1/3 cup vanilla wafer crumbs (about 8 cookies)
• Cooking spray
• 1 (15-ounce) carton fat-free ricotta cheese
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1/4 cup all-purpose flour
• 2/3 cup sugar
• 1/2 cup plain fat-free yogurt
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon grated lemon rind
• 2 large egg whites
• 2 large eggs

1. Preheat oven to 325u0b0.
2. Sprinkle wafer crumbs over the bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.
3. Place ricotta in a food processor, and process until smooth. Add the cream cheese; process until smooth. Lightly spoon the flour into a dry measuring cup; level with a knife. Add flour and next 6 ingredients (flour through eggs) to cheese mixture; pulse until well-blended. Pour into prepared pan; bake at 325u0b0 for 55 minutes or until almost set. Turn oven off; let stand in closed oven 30 minutes. Remove from oven, and cool on a wire rack. Cover and chill at least 8 hours. Serve with Fresh-Plum Sauce.
4. Note: Totals include Fresh-Plum Sauce

vanilla wafer crumbs, cooking spray, ricotta cheese, cream cheese, allpurpose, sugar, yogurt, vanilla, lemon rind, egg whites, eggs

Taken from www.myrecipes.com/recipe/ricotta-cheesecake-with-fresh-plum-sauce (may not work)