Orange Cream Cheesecake

I have also varied this recipe to make a raspberry-cream cheesecake…when it asks for orange-flavored gelatin, I added raspberry instead!

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
½ cup butter, melted
FILLING:
1 package (3oz) orange gelatin
3 packages (8oz each) cream cheese, softened
1 ¼ sugar
1 can (5oz) evaporated milk
1 teaspoon lemon juice
⅓ cup frozen orange juice concentrate
1 teaspoon vanilla extract
1 envelope unflavored gelatin
2 tablespoons cold water
2 tablespoons boiling water
1 carton (8oz) frozen whipped topping, thawed
TOPPING:
2 cups whipped topping
¼ cup sugar
Orange peel for garnish, optional

In a bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10” springform pan. Refrigerate at least 30 min.
Prepare orange gelatin according to package directions. Set aside ½ cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 min.
In a mixing bowl, beat cream cheese and sugar for 2 min. Gradually beat in milk and lemon juice. Beat on medium-high speed 2 min longer. Gradually beat in orange juice concentrate and vanilla.
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water; stir until gelatin is completely dissolved. Stir into room temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
For topping, in a mixing bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 min. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or over night. Garnish if desired. Makes 10-12 servings.