Crust:

2 c. graham cracker crumbs
8 tbsp. reduced-fat butter, melted
2 tbsp. granulated sugar

Preheat oven to 350°F.

To prepare crust: Spray 9-inch spring-form pan with nonstick cooking spray. Mix graham cracker crumbs, butter and sugar. Pat mixture evenly on bottom and halfway up side of pan.

Bake 8 to 10 minutes or until set; let cool.

Filling:

1 c. orange juice
1 (1/4 oz.) envelope unflavored gelatin
12 oz. reduced-fat cream cheese, softened
1 c. part-skim Ricotta cheese
1/2 c. granulated sugar
2 c. light whipped topping
2 medium oranges, peeled, seeded and chopped
orange sections (for optional garnish)

Pour orange juice into small saucepan. Sprinkle gelatin over orange juice; let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes. Blend cream cheese and Ricotta cheese in large bowl until smooth. Stir in sugar. Add gelatin mixture to cheese mixture; blend until smooth. Fold whipped topping into mixture. Stir in chopped oranges. Spoon into prepared crust and spread evenly. Chill 6 hours or overnight.

Remove side of pan; place cheesecake on serving plate. Garnish with orange sections, if desired.