Double Orange Cheesecake

• 1 1/3 cups Honey Maid Graham Crumbs
• 3/4 cup granulated sugar
• 1/3 cup butter or margarine, melted
• 1/2 tsp. ground cinnamon (optional)
• 3 env. unflavoured gelatine
• 2 cups orange juice
• 3 eggs, separated
• 1 tsp. vanilla
• 2 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
• 2 cups plain yogurt

1. COMBINE graham crumbs, 1/4 cup (50mL) sugar, butter and cinnamon.
2. Press evenly over bottom of a 9 1/2" (24cm) springform pan.
3. Bake in oven at 350F (180C) for 8 minutes.
4. Set aside to cool.
5. SPRINKLE 2 envelopes gelatin over 1 cup (250mL) orange juice.
6. Let stand 5 minutes, then heat and stir until dissolved.
7. Beat in egg yolks and 1/2 cup (125mL) sugar and continue cooking until slightly thickened, stirring constantly.
8. Cool slightly.
9. BEAT cream cheese in a large bowl until smooth, add gelatin mixture, vanilla and yogurt and continue beating until smooth.
10. BEAT egg whites in a separate bowl until stiff, then fold into cream cheese mixture.
11. Pour into crust.
12. REFRIGERATE until mixture is almost set, about 1 hour.
13. SPRINKLE remaining envelope over 1 cup (250mL) orange juice.
14. Let stand 2 minutes.
15. Heat until dissolved.
16. Refrigerate until mixture is almost set, about 5 - 10 minutes, then pour over cheesecake.
17. REFRIGERATE 3 hours or overnight.
18. If desired, garnish with oranges and citrus leaves.

honey, sugar, butter, ground cinnamon, unflavoured gelatine, orange juice, eggs, vanilla, cream cheese, plain yogurt

Taken from www.kraftrecipes.com/recipes/double-orange-cheesecake-83545.aspx (may not work)