Lemon Cheesecake With Blueberry Sauce

• Crust:
• 1 cup gingersnap crumbs (about 27 cookies, finely crushed)
• 2 tablespoons butter or stick margarine, melted
• Cooking spray
• Filling:
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 3 (8-ounce) blocks fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 2 large eggs
• 2 large egg whites
• 2 teaspoons grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)

1. Preheat oven to 300u0b0.
2. To prepare crust, combine the gingersnap crumbs and butter in a bowl, and firmly press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 300u0b0 for 15 minutes; cool on a wire rack.
3. To prepare filling, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth. Add the eggs and egg whites, 1 at a time, beating after each addition. Add lemon rind, lemon juice, and yogurt, beating well. Pour cheese mixture into prepared crust, and bake at 300u0b0 for 1 hour and 10 minutes or until set. Turn oven off; cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; cool to room temperature. Cover and chill 8 hours. Serve with Blueberry Sauce.

crust, gingersnap crumbs, butter, cooking spray, filling, sugar, allpurpose, cream cheese, cream cheese, eggs, egg whites, lemon rind, lemon juice, yogurt

Taken from www.myrecipes.com/recipe/lemon-cheesecake-with-blueberry-sauce (may not work)