Orange Cream Cheesecake

This recipe comes from a clipping in Taste Of Home. It tastes EXACTLY like a Creamsicle. It's to DIE for!!!

• Ready In: 35 mins
• Serves: 12

Ingredients

• 2  cups graham cracker crumbs
• 1  teaspoon ground cinnamon
• 1  teaspoon orange zest
• 1⁄2 cup butter or 1⁄2 cup margarine, melted

• FILLING

• 1 (3 ounce) package orange gelatin
• 3 (8 ounce) packages cream cheese, softened
• 1 1⁄4 cups sugar
• 1 (5 ounce) can evaporated milk
• 1  teaspoon lemon juice
• 1⁄3 cup  orange juice concentrate
• 1  teaspoon vanilla extract
• 1 (8 ounce) carton  frozen whipped topping, thawed

• TOPPING

• 2  cups  whipped topping
• 1⁄4 cup sugar
•  lemon slice
•  orange strip
•  kumquat
•  lemon balm (to garnish) (optional)

Directions

1. Combine the cracker crumbs, cinnamon, orange peel and butter. Press onto the bottom of a greased 10 inch springform pan. Refrigerate for at least 30 minutes.
2. Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, about 80 minutes.
3. 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.
4. In a mixing bowl, beat whipped topping and sugar. beat in refrigerated gelatin mixture (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.