Citrus-Gelatin Layered Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Mix graham crumbs, 2 Tbsp.

3. 3

   sugar and butter; press onto bottom of 9-inch springform pan.

4. 4

   Beat cream cheese and remaining sugar with mixer until blended.

5. 5

   Blend in sour cream.

6. 6

   Add eggs, 1 at a time, beating on low speed after each just until blended.

7. 7

   Zest 1 orange; stir zest into batter.

8. 8

   (Reserve orange for later use).

9. 9

   Pour batter over crust.

10. 10

    Bake 45 min.

11. 11

    or until center is almost set.

12. 12

    Cool completely.

13. 13

    Meanwhile, prepare gelatin as directed on package.

14. 14

    Refrigerate 30 min.

15. 15

    or until slightly thickened.

16. 16

    Remove peels from oranges; cut into 1/4-inch-thick slices.

17. 17

    Arrange in circular pattern on top of cheesecake, overlapping slices slightly; cover with 1/3 cup gelatin.

18. 18

    Refrigerate 15 min.

19. 19

    or until almost set.

20. 20

    Spoon remaining gelatin over cheesecake.

21. 21

    Refrigerate 2 hours or until firm.

22. 22

    Run knife around rim of pan to loosen cake before removing rim.

* Per serving · 4 servings · Values may vary.

No additional tips available.