Chilled Cranberry Cheesecake

• 1-1/2 cups graham cracker crumbs (about 24 squares)
• 2 tablespoons sugar
• 2 teaspoons grated orange zest, divided
• 1/3 cup butter, melted
• 1 envelope unflavored gelatin
• 1/4 cup orange juice
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) whole-berry cranberry sauce
• 1-1/2 cups heavy whipping cream

1. In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange zest; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350u0b0 for 10 minutes. Cool completely.
2. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly.
3. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange zest until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
4. In a bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.

graham cracker crumbs, sugar, orange zest, butter, unflavored gelatin, orange juice, cream cheese, wholeberry, heavy whipping cream

Taken from www.tasteofhome.com/recipes/chilled-cranberry-cheesecake/ (may not work)