15 plain Melba toasts (not Melba 'snacks')
2 Tbs extra virgin olive oil
2 Tbs sugar
14 oz. reduced-fat cream cheese
1 cup sugar
2 1/2 cups low-fat or non-fat plain Greek yogurt (I use FAGE)
7 large egg whites
1 tsp cinnamon
To prepare crust:
Boil a kettle of water for water bath (~7-8 cups). Coat a 10-inch spring-form pan with no-stick cooking spray. Tightly wrap the bottom and outside of the pan with a double layer of foil. Preheat oven to 325.
Crush the Melba toasts to crumbs and put in a bowl. Add oil and sugar. Mix until evenly moist. Press crumb base into the bottom of the pan and bake until lightly browned (~10 minutes). Let cool for ~30 minutes.
To prepare cheesecake:
Beat cream cheese and 1 cup sugar in a large bowl with mixer until smooth. Add yogurt, egg whites, and cinnamon and beat until well-blended. Pour over crust.
Place the cheesecake in a roasting pan and pour enough boiling water to come 1 inch up the side of the spring-form pan. Bake cheesecake in the center of the oven until it's set around the edges but the center still jiggles (~45 minutes). Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let it cool on a wire rack for another hour (I KNOW....torture, right?).
I topped my cheesecake with cherry filling and fresh blueberries, but I normally like it just as it is. You know how you like your cheesecake, so make it your own and enjoy!