Heat oven to 300 degrees. Spray springform pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs evenly over bottom of pan.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Add sugar, egg whites, and vanilla. Beat on medium speed for 2 minutes or until smooth. Add in yogurt and flour. Beat on low speed until smooth.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
Drizzle caramel topping over cheesecake. Garnish with pecan halves(optional). Store covered in refrigerator.