Savannah Peach Cheesecake

Description
Serves 8 - ha ha only takes ½ hour to make.

Crust

 * 1 cup graham cracker crumbs
 * 3 tbsp margarine
 * 2 tbsp sugar or 3 sugar substitute-packets

Filling

 * 1 envelope unflavored gelatin
 * ½ cup cold water
 * 8 oz light cream cheese
 * 3 tbsp sugar or 4 sugar substitute-packets
 * ⅛ tsp ground ginger
 * ½ cup skim milk
 * 16 oz peach low fat yogurt

Topping

 * 2 fresh peaches, pitted-peeled, and sliced
 * 1 tbsp lemon juice

Crust

 * 1) Stir together crumbs, margarine and 2 tsp sugar in small bowl;.
 * 2) Press onto bottom of 9-inch spring-form pan.
 * 3) Chill.

Filling

 * 1) Soften gelatin in water in small saucepan; stir over low heat until dissolved.
 * 2) Blend cream cheese product, 3 t sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer).
 * 3) Gradually add gelatin and milk; mix well.
 * 4) Chill until mixture is thickened but not set.
 * 5) Fold in yogurt; pour over crust.
 * 6) Chill until firm.
 * 7) About 6 hours.
 * 8) Carefully remove rim of pan just before serving.

Topping

 * 1) Toss together peach slices and lemon juice, drain.
 * 2) Arrange peaches on top of cheesecake.