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 servings, 1 slice per serving. Calories per serving: 149 Normal Cheesecake: 374 I did not make this -- only tasted the results and it was very good. Also, I can't imagine getting 16 slices from a 9 inch cheesecake, but that's what the directions said. I definitely had a large piece than that. ;-)~