30 gingersnap cookies, ground
8-oz. low fat cream cheese
1/3 c. white sugar
1/2 c. liquid egg substitute
1/2 tsp. vanilla

Sour Cream Topping:
Mix together:
1 1/2 c. nonfat sour cream
1 tsp. lemon juice
2 Tbsp. sugar
1 tsp. vanilla
1/2-oz. bittersweet chocolate, melted

Spray a 7" x 11" glass pan with nonstick spray for 2-3 seconds. Shake the ginger crumbs around the pan evenly and spray again with nonstick spray. Place the cream cheese, sugar, egg substitute and vanilla in a mixing bowl. Beat until just smooth and scrape down the sides. Pour the cream cheese mixture over the crumbs and gently smooth out the top. Place the pan on the middle rack of the oven and bake at 350° F for 25 minutes until mostly set. Turn off the oven and open the door a crack; leaving undisturbed for 5 minutes. Let cool at least 10 minutes before topping with the sour cream topping. Cover with plastic wrap and chill for several hours. Drizzle with melted chocolate before cutting and serving.