Orange Cream Cheesecake

2 cups graham cracker crumbs
1 tsp ground cinnamon
1 tsp grated orange peel
1/2 cup butter or margarine, melted

Filling:
1 package (3 ounces) orange gelatin
3 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 can (5 ounces) evaporated milk
1 tsp lemon juice
1/3 cup orange juice concentrate
1 tsp vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed

Topping:
2 cups whipped topping
1/4 cup sugar
Lemon slices, orange peel strips, kuquats and lemon balm for garnish, optional

Combine the cracker crums, cinnamon, orange peel and butter. Press into the bottom of a 10" 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 will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Garnish if desired.

Yeild 10-12 servings.