Savannah Peach Cheesecake

----------------------------JACK WENTZEL FDGG51B---------------------------- -----------------------------------CRUST----------------------------------- 1 c Graham craker crumbs

3 tb Margarine

2 tb Sugar or 3 sugar substitute

-packets ----------------------------------FILLING---------------------------------- 1 Envelope unflavored gelatin

1/2 c Cold water

8 oz Light cream cheese

3 tb Sugar or 4 sugar substitute

-packets 1/8 ts Ground ginger

1/2 c Skim milk

16 oz Peach lowfat yogurt

----------------------------------TOPPING---------------------------------- 2 Fresh peaches, pitted,

-peeled, & sliced 1 tb Lemon juice

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 1/2 hour to make.