Sunnyd Cheesecake

9-inch cake - approximately 12 to 16 slices

Ingredients

• 1 1/2 cups graham cracker cookie crumbs
• 4 tablespoons butter, melted
• 1 envelope unflavored gelatin
• 1/2 cup SUNNYD Smooth Orange
• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 1 cup whipping cream, whipped
• 2 teaspoons grated orange peel
• 2 ounces bittersweet chocolate, coarsely chopped
• 1 tablespoon vegetable oil

Directions

Preheat oven to 350°F

Combine cookie crumbs and butter in a bowl and press mixture onto bottom of the 9-inch springform pan

Bake for 10 minutes and cool

In a saucepan, combine gelatin and SUNNYD Smooth Orange; stir over low heat until dissolved

In a mixing bowl, combine cream cheese and sugar and blend

Gradually add cooled gelatin mixture

Fold in whipped cream and orange peel

Pour cream cheese mixture into the crust and chill until firm, about 4 hours

Just before serving: in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth

Drizzle chocolate over cheesecake and serve