Savannah peach cheesecake

Ingredients

 * crust
 * 1 cup graham craker crumbs
 * 3 tbsp margarine
 * 2 tbsp sugar or 3 sugar substitute
 * -packets
 * filling
 * 1 envelope unflavored gelatin
 * 1/2 cup cold water
 * 8 oz light cream cheese
 * 3 tbsp sugar or 4 sugar substitute
 * -packets
 * 1/8 tsp ground ginger
 * 1/2 cup skim milk
 * 16 oz peach lowfat yogurt
 * topping
 * 2 fresh peaches, pitted
 * -peeled, & sliced
 * 1 tbsp lemon juice

Directions
Crust: stir together crumbs, margarine and 2 t sugar in small bowl; press onto bottom of 9-inch springform pan. Chill. Filling: soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 t sugar and ginger in large mixing bowl at medium speed until well blended (electric mixer). Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serves 8 - ha ha only takes ½ hour to make.