Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  graham cracker crumbs
  1              stick  diet stick -- (1/2 cup)
                        - margarine -- melted
                        ***ORANGE FILLING***
  1                cup  orange juice
  1           envelope  unflavored gelatin
  12            ounces  low-calorie cream cheese
                        (neufchatel) -- softened
  1                cup  part-skim ricotta cheese
  12           packets  equal sweetener
  1             packet  low-calorie whipped
                        - topping mix
     1/2           cup  skim milk
  2             medium  oranges -- peeled,
                        - seeded
                        and chopped -- (about 1 cup of
                        chopped orange segments)
  1                     orange -- peeled and
                        -- sectioned
                        - for garish if desired

Preparation:

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.

Nutritional Information:

190 Calories (kcal); 4g Total Fat; (19% calories from fat); 6g Protein; 33g Carbohydrate; 9mg Cholesterol; 178mg Sodium