1 3/4 c. graham cracker crumbs, about 24 crackers or 12 double crackers, crushed fine
1/4 c. granulated sugar
1/2 c. butter, melted

FILLING:

1 (20 oz.) can sliced pineapple in pineapple juice
1 env. unflavored gelatin
2 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 (15 oz.) container whole-milk ricotta cheese
1 tbsp. fresh grated orange peel
1 tsp. vanilla extract

TOPPING AND DECORATION:

1/2 c. orange marmalade
1 kiwi fruit, peeled & sliced
1 (8 oz.) can pineapple chunks in pineapple juice, drained & halved, optional

Prepare Crust: Heat oven to 350 degrees. In medium size bowl combine crumbs and sugar; stir in butter until well blended. Press mixture evenly and firmly onto bottom and sides of 9 x 3 inch springform pan. Bake 8 minutes; cool; chill 30 minutes before adding filling.

Prepare Filling: Drain sliced pineapple very well; reserve 1/2 cup juice; set aside pineapple. Place juice in small saucepan. Sprinkle gelatin over juice in saucepan; let stand 5 minutes to soften. Place saucepan over very low heat; cook 3-5 minutes, stirring constantly, until gelatin is completely dissolved. Cool slightly.

Meanwhile, in large bowl with electric mixer at high speed, beat cream cheese and confectioners' sugar until light and fluffy. Beat in dissolved gelatin mixture, ricotta cheese, orange peel and vanilla. Spoon half cheese mixture, about 2 1/4 cups, into chilled crust. Cut 4 pineapple slices in half; arrange in spoke-fashion over cheese mixture; top with remaining cheese mixture, smoothing evenly. Reserve remaining 6 pineapple slices for topping. Refrigerate cheesecake at least 4 hours until firm or chill overnight.

Prepare Topping: Beat orange marmalade until soft and spreadable; lightly brush top of cheesecake with 6 tablespoons marmalade. Arrange reserved 6 pineapple slices in overlapping pattern in center of cheesecake. Cut kiwi fruit slices in half; place on top of pineapple slices; brush fruit with remaining 2 tablespoons marmalade.

To serve: Place springform pan in center of serving platter; release and remove sides. Arrange drained, halved pineapple chunks decoratively around bottom edge of cake. Makes 16 servings.