Instructions: Spray a 9 inch spring-form pan with non-stick cooking spray or butter it lightly. Dust pan with a little sugar and shake out any excess. In a medium bowl, combine gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half the crumbs over bottom of pan and pat down evenly; reserve the rest.

In a large bowl, with an electric mixer, whip cream cheese, yogurt, sugar, vanilla and ginger until smooth, scraping down sides. Add mascarpone and cream and whip until mixture is thoroughly combined and just holds peaks. Dont overwhip, or mixture may separate.

Carefully spoon half mascarpone mixture over crust, spreading evenly to edges of pan. Sprinkle half of remaining crumbs over mascarpone mixture in pan. Top with remaining mascarpone and finish with remaining crumbs. Gently tap pan on counter to eliminate any air bubbles. Cover with plastic wrap; refrigerate overnight. Serve cold.

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