Summer Cheesecake

¾ cup orange juice

1 envelope unflavored gelatin, ¼ ounce package

½ cup granulated sugar

2 packages (8 ounces each) cream cheese, softened

2 teaspoons vanilla extract

½ cup sour cream, at room temperature

1 graham cracker pie crust, 8-inches

2 cups fruit topping; cherry, strawberry, blueberry or peach

In small heat-proof bowl, heat orange juice until boiling. Set aside.

In medium heat proof bowl, whisk together gelatin and sugar. Add hot orange juice and whisk gently until dissolved. Set aside to cool.

In large mixing bowl, beat cream cheese 30 seconds on medium speed until smooth. Add vanilla and beat 1 minute on medium speed. Scrape bowl well.

Add ½ cup orange juice mixture to cream cheese. Beat on low speed 30 seconds. Scrape bowl well. Add another ½ cup orange juice mixture and repeat. Mix in remaining orange juice mixture and beat on low speed 30 seconds.

Gently stir in sour cream until blended. Pour mixture into graham cracker pie shell. Cover and chill 3 hours until set. Top with desired fruit.

To serve: Allow cheesecake to sit at room temperature for 15 minutes before slicing and serving. Keep refrigerated.

Serves eight.

Baker's hint: Low fat cream cheese and sour cream can be substituted for the regular variety. For best texture, do not use non-fat cream cheese.

Nutrition values per serving without fruit: 479 calories, 30 g fat (16 g saturated fat), 46 g carbohydrates, trace amount fiber, 7 g protein, 69 mg cholesterol, 373 mg sodium.