1. Heat oven to 300 degrees. Spray springform pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites, and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator. Makes 16 servings.
175 Calories, 0g fiber, 7g fat (5g saturated fat), 25mg cholesterol, 180mg sodium, 5g protein, 23g carbohydrates
2 carbohydrates, 1 fat