This easy no-bake, egg-free orange cheesecake has a unique twist -- the chocolate wafer crumb crust starts out on top, but ends up on bottom when inverted onto a serving plate.

Orange Upside-Down Cheesecake

2 (1/4-ounce) envelopes unflavored gelatin
2 cups orange juice - divided use
1 1/4 cups granulated sugar - divided use
2 oranges, peeled
3 (8-ounce) packages cream cheese, softened
2 teaspoons grated orange peel
1 cup whipping cream, whipped
1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted

1. In a saucepan, soften 1 envelope unflavored gelatin in 1 1/2 cups orange juice. Add 1/4 cup sugar and stir over low heat until dissolved. Chill until slightly thickened.
2. Arrange the sections from peeled oranges on the bottom of a 9-inch springform pan. Pour the gelatin mixture over the oranges; chill until thickened again but not set.
3. Meanwhile, soften 1 envelope unflavored gelatin in 1/2 cup orange juice; stir over low heat until dissolved. Combine softened cream cheese, 1 cup sugar, and grated orange peel; mixing at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture; mixing until well blended. Chill until slightly thickened.
4. When thickened, fold in cream whipped to soft peaks. Pour over the orange sections and chill.
5. Combine chocolate wafer crumbs and melted butter; gently press onto the top of the cheesecake. Chill. Loosen from the rim of the pan and invert onto a serving plate. Remove the rim of the pan.

Makes 12 servings.