To make the crust, grind gingersnap cookies in food processor until coarsely chopped, then transfer to separate bowl.
Add oats to the food processor and process until a flour-like powder forms. Add to the bowl with the gingersnaps.
Melt yogurt butter and combine with crust mixture. Press mixture into bottom of a prepared pan and set aside.
To make the cheesecake, preheat the oven to 350F. Cut out a circle with parchment paper and place in the bottom of a springform pan or baking dish. Coat with non-stick cooking spray.
Beat cream cheese and sugar on medium-high speed until smooth (about 2-3 minutes).
Gradually add in greek yogurt, egg whites, spices, baking powder, lemon juice, and 1 tablespoon of flour. Mix for 3-5 minutes, or 6-10 if beating by hand (or else the texture won't be as light or fluffy).
Place gingersnap cookies into a ziplock bag and crush gently using your fingertips or a rolling pin. Fold into cream mixture. Beat until filly incorporated.
Fold cheesecake mixture into the pan coated with the crust and bake for 27-30 minutes, or until the center is almost set.
Cool to room temperature and chill a few hours in the refrigerator.
Smooth top to level with edges and serve with whipping cream and extra gingersnap cookies for garnish.