| 1 | ** crust: garnish, if desired crust: spray 9-inch springform pan with nonstick vegetable spray. |
| 2 | Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan. |
| 3 | Bake in preheated 350 degree oven 8 to 10 minutes or until set. |
| 4 | Cool. |
| 5 | Filling: pour orange juice into small saucepan. |
| 6 | Sprinkle gelatin over orange juice and let soften 1 minute. |
| 7 | Heat, stirring constantly, until gelatin dissolves (about 3 minutes). |
| 8 | Blend cream cheese and ricotta cheese in a large bowl until smooth. |
| 9 | Prepare whipped topping according to package directions, substituting milk for water. |
| 10 | Fold whipped topping into cheese mixture. |
| 11 | Stir in chopped oranges. |
| 12 | Spoon into prepared crust and spread evenly. |
| 13 | Chill 6 hours or overnight. |
| 14 | Garnish with orange sections, if desired. |
| 15 | Makes one 9-inch cheesecake or 16 servings, 1 slice per serving. |
| 16 | Calories per serving: 149 normal cheesecake: 374 i did not make this -- only tasted the results and it was very good. |
| 17 | Also, i can"t imagine getting 16 slices from a 9 inch cheesecake, but that"s what the directions said. |
| 18 | I definitely had a large piece than that. ;-)~ |
