Categories: Cheesecakes 
      Yield: 9 servings 
  
      2 c  GRAHAM CRACKER CRUMBS               1    PACKET LOW-CALORIE WHIPPED 
      1    STICK (1/2 CUP) DIET STICK               -TOPPING MIX 
           -MARGARINE, MELTED                1/2 c  SKIM MILK 
           ORANGE FILLING:                     2 ea MEDIUM ORANGES, PEELED, 
      1 c  ORANGE JUICE                             -SEEDED, 
      1    ENVELOPE UNFLAVORED GELATIN              AND CHOPPED (ABOUT 1 CUP OF 
     12 oz LOW-CALORIE CREAM CHEESE                 CHOPPED ORANGE SEGMENTS) 
           (NEUFCHATEL), SOFTENED              1 ea ORANGE, PEELED AND SECTIONED 
      1 c  PART-SKIM RICOTTA CHEESE                 -FOR 
     12    PACKETS EQUAL SWEETENER         
  
  ** 
   
  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. ;-)~