Lemon Cheesecake with Blueberry Sauce

Ingredients

• 24 ounce blocks cream cheese fat-free softened
• 8 ounce block softened
• 2 large egg whites 
• 2 large eggs 
• 3 tablespoons flour all-purpose
• 1 cup gingersnaps crushed finely ( 27 cookies, )
• 16 servings blueberry sauce 
• 6 ounce carton lemon yogurt fat-free (such as Yoplait)
• 2 teaspoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 tablespoons stick margarine melted
• 1 cup sugar 

Equipment

• bowl
• oven
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 30
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.
3. Bake at 300 for 15 minutes; cool on a wire rack.
4. To prepare filling, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth.
5. Add the eggs and egg whites, 1 at a time, beating after each addition.
6. Add lemon rind, lemon juice, and yogurt, beating well.
7. Pour cheese mixture into prepared crust, and bake at 300 for 1 hour and 10 minutes or until set. Turn oven off; cool cheesecake in closed oven 1 hour.
8. Remove cheesecake from oven; cool to room temperature. Cover and chill 8 hours.
9. Serve with Blueberry Sauce.