Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----JACK WENTZEL FDGG51B-----
                        -----CRUST-----
   1      cup           graham cracker crumbs
   3      tablespoons   Margarine
   2      tablespoons   Sugar
                        -----FILLING-----
   1      envelope      gelatin -- unflavored
     1/2  cup           Cold water
   8      ounces        Light cream cheese
   3      tablespoons   Sugar
     1/8  teaspoon      Ground ginger
     1/2  cup           Skim milk
  16      ounces        lowfat yogurt with fruit -- peach flavor
                        -----TOPPING-----
   2                    Fresh peaches -- peeled, & sliced
   1      tablespoon    Lemon juice

Preparation:

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.