CRUST:

2 c. graham cracker crumbs
1 stick (1 1/2 c.) butter, melted

ORANGE FILLING:

1 c. orange juice
1 env. unflavored gelatin
12 oz. low calorie cream cheese, softened
1 c. part skim ricotta cheese
12 packets of Equal
1 packet low calorie whipped topping mix
1/2 c. skim milk
2 med. oranges, peeled, seeded & chopped (about 1 c. chopped orange segments)
1 orange, peeled & sectioned for garnish (opt.)

CRUST: Spray 9" springform pan with non-stick vegetable spray. Blend crust ingredients thoroughly and press over bottom and halfway up sides of pan. Bake in preheated 350 degree oven for 8 to 10 minutes until set. Cool.

FILLING: Pour orange juice into a 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, stir in Equal. Add gelatin mixture to cheese mixture. Blend 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. Per serving, 149 calories.