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.
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 (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.