Mexican Cheesecake

1 1/2 c Graham cracker crumbs
1/2 c Butter or margarine melted
1 14 oz can condensed milk
Grated rind of 2 lemons
1/4 c Lemon juice
3 Eggs
1 8 oz cream cheese, room temperature
3 Oranges
1 pk 3 oz orange gelatin
1 c Hot water
1/2 c Orange juice

Combine crumbs and butter and press into 9 inch deep pie plate. Make filling: In blender mix milk, lemon rind, lemon juice. Add eggs and cream cheese and blend well. Pour into crust. bake 375 for 30 minutes and cool.Peel orange and cut into slices. arrange in circular pattern over cheesecake. Dissolve gelatin in hot water. add orange juice. Refrigerate until slightly thickened. Pour on top of cheesecake and chill several hours before serving.

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