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Orange Upside Down Cheesecake


1 Env. Unflavored Gelatin
1/4 cup Sugar
24 ounces Cream Cheese, Softened
2 teaspoons Grated Orange Peel
1 cup Vanilla wafer crumbs
3 tablespoons Margarine, Melted
1 1/2 cups Unsweetened Orange Juice
2 cups Orange Section
1/2 cup Unsweetened Orange Juice
1 cup Sugar
1 cup Whipping Cream, Whipped
1/2 teaspoon Cinnamon

Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan.

VARIATION:
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.




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