Light Caramel and Vanilla Cheesecake

1 pre-made graham cracker crust
2 (8oz) pkg reduced fat cream cheese
2/3 cup sugar
3 egg whites
2 tsp vanilla
2 cups (16oz) low-fat vanilla yogurt
2 tbsp flour
caramel topping, for garnish

Preheat oven to 300.
Beat the cream cheese on medium speed until smooth.
Add in the sugar, egg whites, and vanilla, beating until smooth.
Beat in the yogurt and flour on low until smooth.
Pour the batter in the prepared crust and bake for 1 hour.
Turn off the oven and cool the cheesecake in the oven for 30 minutes, keeping the door closed. Remove from the oven and cool at room temperature for 15 minutes.
Refrigerate for at least 3 hours, then drizzle the caramel topping over the top of the cheesecake.