Orange Cream Cheesecake - cooking recipe

Ingredients

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon orange zest
1/2 cup butter or 1/2 cup margarine, melted
FILLING
1 (3 ounce) package orange gelatin
3 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
1 (5 ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice concentrate
1 teaspoon vanilla extract
1 (8 ounce) carton frozen whipped topping, thawed
TOPPING
2 cups whipped topping
1/4 cup sugar
lemon slice
orange strip
kumquat
lemon balm (to garnish) (optional)

Preparation

Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10 inch springform pan. Refrigerate for at least 30 minutes.
Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, about 80 minutes.
Meanwhile, in a mixing bowl, beat cream cheese and sugar for 2 minutes. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 minutes longer. Gradually beat in orange juice concentrate, vanilla and room temperature gelatin. Fold in whipped topping. Pour over prepared crust.
In a mixing bowl, beat whipped topping and sugar. beat in refrigerated gelatin mixture (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Garnish if desired.