Saffron Cheesecake in Gingersnap Crust

Saffron Cheesecake in Gingersnap Crust:

10-inch springform pan
1/4 teaspoon saffron
4 teaspoons lemon juice
3 lb. nonfat cream cheese, room temperature
11/2 cups sugar
Eggbeaters (to equal 4 eggs)
1 cup sour cream
zest of one lemon
1 teaspoon cardamom powder

Gingersnap Crust
1 1/3 cups crushed gingersnaps (about 30)
1/4 cup butter, melted

Dissolve saffron in lemon juice, set aside. Combine gingersnaps and butter and press into bottom of springform pan. Refrigerate. Preheat oven to 350 degrees. Process cream cheese and sugar in food processor or by hand. Add eggbeaters, a little at a time. Add remaining ingredients. Pour batter into springform pan and bake on middle rack of oven for one hour. Turn off oven and leave the cheesecake in the oven one more hour. Cool to room temperature and refrigerate six hours or overnight.