Creamy Vanilla-Caramel Cheesecake

• 15 reduced-fat vanilla wafers, crushed (1/2 cup)
• 2 (8 ounce) packages reduced-fat cream cheese, softened (NeufchA tel)
• 23 cup sugar
• 3 egg whites or 12 cup egg substitute
• 2 teaspoons vanilla
• 2 cups low-fat vanilla yogurt
• 2 tablespoons Gold Medal all-purpose flour
• 13 cup fat-free caramel topping
• 1 cup chopped pecans, if desired

1. Heat oven to 300 degrees F.
2. Spray springform pan, 9x3 inches, with cooking spray.
3. Sprinkle cookie crumbs over bottom of pan.
4. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth.
5. Add sugar, egg whites and vanilla.
6. Beat on medium speed about 2 minutes or until smooth.
7. Add yogurt and flour.
8. Beat on low speed until smooth.
9. Carefully spread batter over cookie crumbs in pan.
10. Bake 1 hour.
11. Turn off oven; cool in oven 30 minutes with door closed.
12. Remove from oven; cool 15 minutes.
13. Cover and refrigerate at least 3 hours.
14. Drizzle caramel topping over cheesecake.
15. Garnish with pecan halves.
16. Store covered in the refrigerator.

vanilla wafers, cream cheese, sugar, egg whites, vanilla, lowfat vanilla yogurt, gold medal allpurpose, caramel topping, pecans

Taken from www.food.com/recipe/creamy-vanilla-caramel-cheesecake-186101 (may not work)