Lemon Cheesecake With Blueberry Sauce

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1 cup gingersnap crumbs (about 27 cookies, finely crushed)

2 tablespoons butter or stick margarine, melted

Cooking spray

1 cup sugar

3 tablespoons all-purpose flour

3 (8-ounce) blocks fat-free cream cheese, softened

1 (8-ounce) block 1/3-less-fat cream cheese, softened

2 large eggs

2 large egg whites

2 teaspoons grated lemon rind

2 teaspoons fresh lemon juice

1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)

Blueberry Sauce

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