Recipe - Orange Chiffon Cheesecake

2 cup GRAHAM CRACKER CRUMBS
1 STICK (One half CUP) DIET STICK
MARGARINE, MELTED
ORANGE FILLING:
1 cup ORANGE JUICE
1 ENVELOPE UNFLAVORED GELATIN
12 ounce LOWCALORIE CREAM CHEESE
(NEUFCHATEL), SOFTENED
1 cup PARTSKIM RICOTTA CHEESE
12 PACKETS EQUAL SWEETENER
1 PACKET LOWCALORIE WHIPPED
TOPPING MIX
One half cup SKIM MILK
2 MEDIUM ORANGES, PEELED,
SEEDED,
AND CHOPPED (ABOUT 1 CUP OF
CHOPPED ORANGE SEGMENTS)
1 ORANGE, PEELED AND SECTIONED
FOR

**

CRUST:

GARNISH, IF DESIRED

CRUST: Spray 9inch springform pan with nonstick vegetable spray. Blend
crust ingredients thoroughly and press over bottom and halfway up sides of
pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Cool.

FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over
orange juice and let soften 1 minute. Heat, stirring constantly, until
gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese
in a large bowl until smooth. Prepare whipped topping according to package
directions, substituting milk for water. Fold whipped topping into cheese
mixture. Stir in chopped oranges. Spoon into prepared crust and spread
evenly. Chill 6 hours or overnight. Garnish with orange sections, if
desired. Makes one 9inch cheesecake or 16 servings, 1 slice per serving.

Calories per serving: 149 Normal Cheesecake: 374

I did not make this only tasted the results and it was very good. Also,
I can't imagine getting 16 slices from a 9 inch cheesecake, but that's what
the directions said. I definitely had a large piece than that. ;)~