ORANGE CHIFFON CHEESECAKE

      Title: ORANGE CHIFFON CHEESECAKE
  Categories: Cheesecakes
       Yield: 9 Servings
  
       2 c  GRAHAM CRACKER CRUMBS
       1    STICK (1/2 CUP) DIET STICK
            -MARGARINE, MELTED
            ORANGE FILLING:
       1 c  ORANGE JUICE
       1    ENVELOPE UNFLAVORED GELATIN
      12 oz LOW-CALORIE CREAM CHEESE
            (NEUFCHATEL), SOFTENED
       1 c  PART-SKIM RICOTTA CHEESE
      12    PACKETS EQUAL SWEETENER
       1    PACKET LOW-CALORIE WHIPPED
            -TOPPING MIX
     1/2 c  SKIM MILK
       2 ea MEDIUM ORANGES, PEELED,
            -SEEDED,
            AND CHOPPED (ABOUT 1 CUP OF
            CHOPPED ORANGE SEGMENTS)
       1 ea ORANGE, PEELED AND SECTIONED
            -FOR
  
   **
   
   CRUST:
   
   GARNISH, IF DESIRED
   
   CRUST:  Spray 9-inch 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 9-inch 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. ;-)~
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