Citrus Chiffon Cheesecake - margarine

Method

• 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.