Crust:
1 cup graham cracker crumbs
3 tablespoons margarine
2 tablespoons sugar or 3 sugar substitute packets

Filling:
1 envelope unflavored gelatin
1/2 cup cold water
8 ounces light cream cheese
3 tablespoons sugar or 4 sugar substitute packets
1/8 teaspoon ground ginger
1/2 cup skim milk
16 ounces peach lowfat yogurt

Topping:
2 fresh peaches, pitted, peeled and sliced
1 tablespoon lemon juice

Crust: Stir together crumbs, margarine and 2 tablespoons sugar in small bowl; press onto bottom of 9 inch springform pan. Chill. Filling: Soften gelatin in water in small saucepan; stir over low heat until dissolved. Blend cream cheese product, 3 tablespoons sugar and ginger in large mixing bowl at medium speed until well blended. Gradually add gelatin and milk; mix well. Chill until mixture is thickened but not set. Fold in yogurt; pour over crust. Chill until firm. About 6 hours. Carefully remove rim of pan just before serving. Toss together peach slices and lemon juice, drain. Arrange peaches on top of cheesecake. Serves 8.