Pumpkin Cheesecake

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1 1/2 cups ginger snap crumbs

1/3 stick unsalted butter, melted

Cheesecake Filling:

3 cups Stonyfield Lowfat Plain Yogurt (to yield 1 cup yogurt cheese*)

2 8oz. lowfat cream cheese

1 cup sugar

3 eggs, room temperature

1 1/2 teaspoons vanilla

1 1/2 cups pumpkin puree

1 teaspoon cinnamon

1/2 teaspoon ginger

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