Orange Chiffon Cheesecake

      2 c  GRAHAM CRACKER CRUMBS
      1    STICK (1/2 CUP) DIET STICK
           -MARGARINE, MELTED
           ORANGE FILLING:
      1 c  ORANGE JUICE
      1    ENVELOPE UNFLAVORED GELATIN
     12 oz LOW-CALORIE CREAM CHEESE
           (NEUFCHATEL), SOFTENED
      1 c  PART-SKIM RICOTTA CHEESE
     12    PACKETS EQUAL SWEETENER
      1    PACKET LOW-CALORIE WHIPPED
           -TOPPING MIX
    1/2 c  SKIM MILK
      2 ea MEDIUM ORANGES, PEELED,
           -SEEDED,
           AND CHOPPED (ABOUT 1 CUP OF
           CHOPPED ORANGE SEGMENTS)
      1 ea ORANGE, PEELED AND SECTIONED
           -FOR CRUST: GARNISH, IF DESIRED

CRUST: Spray 9-inch springform pan with nonstick vegetable spray. Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan. Bake in preheated 350 degree oven 8 to 10 minutes or until set. Cool. FILLING: Pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat, stirring constantly, until gelatin dissolves (about 3 minutes). Blend cream cheese and ricotta cheese in a large bowl until smooth. Prepare whipped topping according to package directions, substituting milk for water. Fold whipped topping into cheese mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly. Chill 6 hours or overnight. Garnish with orange sections, if desired. Makes one 9-inch cheesecake or 16 , 1 slice per serving.

Calories per serving: 149 Normal Cheesecake: 374
Yield: 9 Servings