Blend graham cracker crumbs, margarine or butter and sugar; press on bottom of 9-inch springform pan. Set aside.
Dissolve gelatin in boiling water; stir in lemon juice. Refrigerate until thickened, about 2 hours. Beat gelatin with mixer at high speed for 3 minutes or until foamy; set aside.
Blend cheesecake filling and milk in large bowl with mixer at low speed for 1 minute. Add gelatin mixture; beat at high speed 2 minutes. Spoon into prepared crust. Refrigerate 3 hours or until firm. Garnish with lemon and orange slices if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.