SPRAY bottom and side of 9-inch springform pan lightly with cooking spray; sprinkle evenly with graham cracker crumbs. Set aside. Mix gelatine and sugar in small saucepan. Add water; stir until well blended. Let stand 2 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring occasionally. Remove from heat.
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add yogurt and limeade concentrate, beating until well blended. Add gelatine mixture; mix well. Refrigerate until consistency of unbeaten egg whites, stirring occasionally. Pour into prepared pan.
REFRIGERATE 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan. Store leftover cheesecake in refrigerator.