Ingredients

15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 - 8 oz packages reduced-fat
(cream cheese Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 C egg substitute
2 tsp vanilla
2 C vanilla low-fat yogurt
2 T flour
1/3 cup FF caramel topping
Pecan halves, if desired

Heat oven to 300ºF. Spray 9x3 inch springform pan with cooking spray. Sprinkle cookie crumbs over bottom of pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.

Carefully spread batter over cookie crumbs in pan.
Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed.
Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.

Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

Bake: 1 hr Cool: 45 min Chill: 3 hr