Creamy Yogurt Cheesecake

I have the following recipe that will actually be a GREAT substitute to traditional cheesecake. I am just trying to find a way to cut back a few more calories and I could use your suggestions.

First of all, I don't think the 1/4 cup of sugar is necessary for the crust no matter what you use as a base. Just the crumbs and butter (which I will use light butter) will do just fine. My question is this: To save in cals/fat what would you use as a base? Any specific cookie that you would recommend? I would like to make the "Mocha" variation which recommends a chocolate cookie crust.

Any other flavors/variations you could do to lighten this up but still have a great flavor?

I love that this uses Greek Yogurt!


Creamy Yogurt Cheese Cake

Ingredients
1 1/2 cups ground cookie crumbs
1 1/4 cup... sugar, divided
1/4 c butter, melted
4 large eggs
1 tsp. vanilla extract*
2 Tbsp. flour
3 cups Dannon® Oikos® Greek Plain or Vanilla Yogurt

Directions
1. Combine the ground cookies, 1/4 cup sugar and the melted butter in a small bowl. Press into the bottom of a lightly greased 9" spring form pan.
2. Beat together the eggs and the remaining 1 c sugar. Add the vanilla and flour and mix to blend thoroughly. Gently whisk in the yogurt. Pour batter into the prepared pan, and bake at 350 degrees for 45-50 minutes or until barely set in center. Turn oven off and cool cake in oven.
3. Bring cake to room temperature, then refrigerate at least 4 hours or overnight. Serve cake with berries.
Citrus: Add 1 Tbsp. orange zest and 2 tsp. lemon zest to the batter
Mocha: use chocolate cookie crumbs in crust and add 1 Tbsp. instant espresso, dissolved, to the batter