Orange Upside Down Cheesecake

1 envelope unflavoured gelatin
1 1/2 cups Kraft 100% Pure
Unsweetened Orange Juice
1/4 cup sugar
2 cups orange sections

1 envelope unflavored gelatin
1/2 cup Kraft 100% Pure
Unsweetened Orange Juice
3~ 8-ounce packages Philly Cream Cheese, softened
1 cup sugar
2 tsp. grated orange peel
1 cup whipping cream whipped

1 cup vanilla wafer crumbs
1/2 tsp cinnamon
3 tbsps Parkay Margarine melted

Soften gelatin in juice. Add sugar; stir over low
heat until dissolved. Chill until slightly thickened.
Arrange orange sections on bottom of 9-inch springform
pan. Pour gelatin mixture over oranges;
chill until thickened but not set.

Soften gelatin in juice; stir over low heat until dissolved.
Combine cream cheese, sugar and peel, mixing at
medium speed on electric mixer until well blended.
Chill until slightly thickened; fold in whipped cream.
Pour over oranges; chill.

Combine crumbs, cinnamon and margarine; gently
press onto top of cake. Chill. Loosen cake from
rim of pan; invert onto serving plate.
Remove rim of pan.

10 to 12 servings