To prepare crust, combine the gingersnap crumbs and butter in a bowl, and firmly press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 300° for 15 minutes; cool on a wire rack.
To prepare filling, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth. Add the eggs and egg whites, 1 at a time, beating after each addition. Add lemon rind, lemon juice, and yogurt, beating well. Pour cheese mixture into prepared crust, and bake at 300° for 1 hour and 10 minutes or until set. Turn oven off; cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; cool to room temperature. Cover and chill 8 hours. Serve with Blueberry Sauce.
Really nice cheesecake, and super-simple. I used a sugar-free lemon nonfat yogurt and only 3/4 cup of sugar instead of a full cup, and that seemed perfect. I did, however, make a crust of crushed lemon wafers, using CL's graham cracker crust recipe. The lemon wafers gave a further intensification of the lemon flavor and were a great addttion. I did not make a blueberry sauce. Thought about a dollop of lemon curd on top, but forgot and didn't miss it.