Coat a 9-in. pie plate with nonstick spray.
Crust: Process cookies in food processor until fine crumbs form. Add butter; process until crumbs are moistened. (Or finely crush cookies in a sturdy plastic food bag with a rolling pin. Add butter; knead to mix.) Press over bottom and up sides of pie plate. Freeze 15 minutes until firm. Wash and dry processor.
Filling: Process cream cheese, sugar, orange zest and 1 cup orange juice in food processor until smooth, scraping bowl as needed. Leave in processor.
Sprinkle gelatin over remaining 1⁄4 cup orange juice in a small saucepan. Let stand 1 to 2 minutes. Stir with heatproof rubber spatula over medium-low heat until steaming and gelatin completely dissolves. With processor running; add gelatin and process until blended. Pour into crust. Cover tightly with plastic wrap and refrigerate at least 5 hours until firm.
Up to 3 hours before serving: Heat marmalade until melted. Strain through a sieve over cheesecake; spread evenly. Arrange berries and oranges on top as shown. Refrigerate until serving.
Planning Tip: Can be made through Step 4 up to 3 days ahead.
Calories 457 Fat 22g Saturated fat 10g Cholesterol 44mg
Sodium 327mg Carbohydrate 54g Fiber 2g
This recipe has been added to the following public cookbooks:
Desserts
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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