1 c. fine ginger snap crumbs (15 cookies) or graham cracker crumbs (14 squares)
3 tbsp. butter, melted
2 (8 oz.) pkgs. light cream cheese, softened
1 c. mashed cooked sweet potatoes
2/3 c. sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. finely shredded orange peel
1 tsp. vanilla
5 egg whites
1 c. evaporated skim milk
Frozen whipped dessert topping

For crust: Combine cookie crumbs and butter. Press mixture onto bottom and 1 inch up sides of an 8 inch springform pan. Set aside.

For filling: In large mixing bowl, beat cream cheese, sweet potatoes, sugar, pumpkin pie spice, orange peel, and vanilla on medium speed until combined. Add egg whites, beating at low speed just until combined. DO NOT OVERBEAT. Stir in milk. Carefully pour into prepared pan. Bake in 350 degree oven for 60-70 minutes or until center appears set. Cool on a wire rack for 45 minutes. Cover and chill thoroughly. Remove sides of pan. Top with dessert topping.