Savannah Peach Cheesecake

• 1 cup graham cracker crumbs
• 3 tablespoons margarine
• 2 tablespoons sugar or 3 sugar subs
• 1 envelope gelatin, unflavored unflavored
• 1/2 cup water cold
• 8 ounces cream cheese (reduced-fat)
• 3 tablespoons sugar or 4 sugar sub packets
• 18 teaspoon ginger ground
• 1/2 cup milk, skim
• 16 ounces yogurt, low-fat peach
• 2 each peaches ,, peeled, & sliced
• 1 tablespoon lemon juice

1. CRUST: Stir together crumbs, margarine and 2 tablespoon sugar in small bowl; press onto bottom of 9-inch springform pan.
2. Chill.
3. FILLING: Soften gelatin in water in small saucepan; stir over low heat until dissolved.
4. Blend cream cheese product, 3 tablespoon sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer).
5. Gradually add gelatin and milk; mix well.
6. Chill until mixture is thickened but not set.
7. Fold in yogurt; pour over crust.
8. Chill until firm.
9. About 6 hours.
10. Carefully remove rim of pan just before serving.
11. Toss together peach slices and lemon juice, drain.
12. Arrange peaches on top of cheesecake.

graham cracker crumbs, margarine, sugar, gelatin, water cold, cream cheese, sugar, ginger ground, milk, yogurt, peaches, lemon juice

Taken from recipeland.com/recipe/v/savannah-peach-cheesecake-42216 (may not work)