Creamy Vanilla-Caramel Cheesecake

Enjoy sinfully rich cheesecake (without the guilt) - tonight!

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 15  lowfat chocolate wafer cookies (1/2 cup) or 15  reduced-fat vanilla wafers, crushed (1/2 cup)
• 2 (8 ounce) packages reduced-fat cream cheese, softened (Neufchatel)
• 2⁄3 cup sugar
• 3  egg whites or 1⁄2 cup egg substitute
• 2  teaspoons vanilla
• 2  cups low-fat vanilla yogurt
• 2  tablespoons all-purpose flour
• 1⁄3 cup  fat-free caramel topping
•  pecan halves, if desired

Directions

1. Heat oven to 300.
2. Spray springform pan, 9" x 3", with cooking spray.
3. Sprinkle cookie crumbs over bottom of pan.
4. Beat cream cheese n 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.