Savannah peach cheesecake

Ingredients
crust: filling: topping:
 * 1 cup graham craker crumbs
 * 3 tbsp margarine
 * 2 tbsp Sugar or 3 Sugar substitute-packets
 * 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
 * 2 fresh peaches, pitted-peeled, & sliced
 * 1 tbsp lemon juice

Directions

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