Contributed by Nancy's /Springfield Creamery 
Preheat oven to 350 degrees.
Crust:
1 1/3 C. graham cracker crumbs
1/3 C. brown sugar, packed
½ tsp. cinnamon
½ C. melted butter
Place graham crackers in a plastic bag. Use a large, heavy spoon or rolling pin and smash crackers into crumbs. Mix above ingredients and press into a 10 inch pie pan.
Filling:
16 ounces Nancy’s Lowfat Cottage Cheese
2 large eggs
2 Tbs. Nancy’s Cream Cheese (optional)
2/3 C. brown sugar
½ tsp. vanilla
2 tsp. fresh ginger, grated or finely chopped
Topping:
½ C. Nancy’s Sour Cream
½ C. Nancy’s Nonfat Yogurt
2 Tbs. sugar
1/3 C. chopped crystallized ginger
Blend the filling ingredients in a food processor or blender until very smooth. Pour into the crumb lined pan and bake for about 40 minutes. Cake should still be slightly jiggly in the center. Cool for about 20 minutes. Mix the sour cream, yogurt and sugar. Spread on cheesecake and sprinkle top with the crystallized ginger. Chill.
*Vegetarian, *Gluten-Free
