2 c. graham cracker crumbs
1/2 c. butter

TANGERINE FILLING:

12 oz. low calorie cream cheese
1 c. part skim ricotta cheese
12 pkg. sugar substitute, suitable for baking
1 env. unflavored gelatin
1 c. tangerine juice
1 env. low calorie whipped topping mix
1/2 c. skim milk
1 c. (about 2) peeled, seeded & chopped fresh tangerines
1 fresh tangerine, peeled & sectioned, if desired

Crust: Blend crust ingredients thoroughly and press in bottom and halfway up the sides of 9 inch springform pan sprayed with a nonstick vegetable spray. Bake in preheated 350 degree oven 8-10 minutes. Cool.

Filling: Blend together cream cheese and ricotta cheese. Add sugar substitute. In a saucepan, sprinkle gelatin over tangerine juice. Let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes.

Prepare whipped topping according to package directions, substituting milk for water. Add gelatin mixture to cheese mixture; blend until smooth. Fold in whipped topping to the cheese mixture. Stir in chopped tangerine pieces. Spoon into crust and spread evenly. Chill 4-6 hours. Garnish with tangerine sections, if desired.