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1
Crust: Lightly spray the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.
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2
Finely chop 1/2 cup of the almonds, set aside.
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3
Put the cookies into a sealable plastic bag and crush them into fine crumbs by rolling over them with a rolling pin.
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4
Transfer the crumbs to a large bowl and mix in the chopped nuts, cinnamon and butter.
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5
Press the crumbs in an even layer into the bottom of the pan.
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6
Top the crust with 1/4 cup sliced almonds so that some are in the crust and some sitting on top of it.
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7
Refrigerate.
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8
Filling: Sprinkle the gelatin over the orange juice in a small saucepan, let stand 1 minute.
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9
Heat over low heat until gelatin is melted, set aside.
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10
Grate 1 teaspoons zest from the orange and set aside.
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11
Beat the cream cheese on medium speed until smooth 3-5 minutes in the bowl of an electric mixer fitted with the whisk attachment.
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12
Beat in condensed milk; scrape down the bowl after addition.
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13
When mixture is smooth, stir in melted gelatin and grated orange rind.
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14
Spoon the filling over the crust, tapping the sides of the pan to even the filling out.
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15
Refrigerate 2 hours or until set.
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16
Peel the rind from the rest of the orange, place it on a cutting board and slice it into 1/4-inch thick rounds.
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17
Top the cake with the orange rounds and remaining 1/4 cup sliced almonds.
