Heat oven to 300ºF.
Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	508.43 Kcal (2129 kJ)
Calories from fat	175.74 Kcal
		% Daily Value*
Total Fat	19.53g	30%
Cholesterol	7.55mg	3%
Sodium	117.48mg	5%
Potassium	255.31mg	5%
Total Carbs	28.88g	10%
Sugars	22.85g	91%
Dietary Fiber	2.44g	10%
Protein	6.96g	14%
Vitamin C	0.7mg	1%
Iron	0.9mg	5%
Calcium	113.6mg	11%

Amount Per 100 g
Calories	445.34 Kcal (1865 kJ)
Calories from fat	153.93 Kcal
		% Daily Value*
Total Fat	17.1g	30%
Cholesterol	6.61mg	3%
Sodium	102.9mg	5%
Potassium	223.63mg	5%
Total Carbs	25.3g	10%
Sugars	20.02g	91%
Dietary Fiber	2.14g	10%
Protein	6.1g	14%
Vitamin C	0.6mg	1%
Iron	0.8mg	5%
Calcium	99.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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