Orange Upside-Down Cheesecake
Yields 10 servings

1 envelope unflavored gelatin
11/2 cups unsweetened orange juice
1/4 cup sugar
2 cups orange sections
1 envelope unflavored gelatin
1/2 cup unsweetened orange juice
24 oz cream cheese, softened
1 cup sugar
2 tsp grated orange peel
1 cup whipping cream, whipped
1 cup vanilla wafer crumbs
1/2 tsp cinnamon
3 tbsp margarine, melted

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.