Creamy New York Cheesecake

2 (32 oz) cartons Non-Fat plain yogurt
1/2 cup of honey
2 teaspoons vanilla
4 tablespoons of arrowroot
5 egg whites
Basic Graham Cracker Crust (below)

Day before drain yogurt to make Yogurt Cheese.

( Use cheesecloth pulled tightly over a large bowl and secure the cheesecloth with a big rubber band just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!)

Preheat oven to 300° F.
Prepare Basic Graham Cracker Crust below in a spring form pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled.

Basic Graham Cracker Crust:
1 1/2 cups crushed SnackWell's Cinnamon Graham Snacks- Fat Free (approx. 1 box)
2 tablespoons sugar
1/1/2 tablespoons of Liquid Butter Buds

Crush the SnackWell's graham crackers by placing pieces on wax paper and rolling over them with a rolling pin, mix till moistened an press into a nonstick spray prepared pan.