Instructions

1. Line 9 x 9 x 2 inches pan with aluminum foil or plastic wrap leaving an overhang the sides for easy removal. Lightly grease with cooking spray and set aside.
2. To make the graham cracker crust stir graham cracker crumbs and melted butter until evenly moistened, then press the mixture firmly in the bottom of the pan and place in the fridge to firm.
3. Orange Cheesecake Filling:
4. Pour boiling water over orange Jell-o and stir for about 2 minutes, or until It’s completely dissolved. Add iced water and stir well, then set aside to cool while making the filling.
5. Beat softened cream cheese and sugar until smooth and creamy. Gradually add sweetened condensed milk and mix well. Then, slowly pour in orange juice and mix until smooth.
6. Next, pour in dissolved gelatin and mix until combined. Add a few drops of orange food coloring if you like and mix well.
7. Finally, whisk in whipped cream and spread the filling over crust.
8. Place in the fridge for a few hours (preferably overnight) to firm completely.
9. Orange Curd:
10. In a small sauce pan place the butter and melt over medium heat. Remove from the heat and whisk in sugar, orange zest and orange juice. Add eggs and whisk well. Cook over medium heat stirring constantly until it thickens and coats the back of a spoon (about 5 minutes). Add a few drops of orange food coloring if you like. Transfer in a bowl and cover with plastic wrap to prevent forming the film on top. Cool to room temperature.
11. When the cheesecake is completely set, pull the overhang of the foil to lift it from the pan and transfer onto cutting board. Spread orange curd on top.
12. Garnish with whipped cream and mint leaves if desired.
13.  Store leftovers in an air-tight container in the fridge.