1/4 cup sugar
1/2 cup butter or margarine, melted
1 (20 ounce) can sliced pineapple (will have some pineapple left over)
1 (.25 ounce) envelope unflavored gelatin
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) container ricotta cheese
1 cup confectioners' sugar
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 cup orange marmalade
1 small can mandarin oranges
1. In a bowl, combine the wafer crumbs and the sugar; stir in the butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 300 degrees F for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes.
2. Meanwhile, drain pineapple, reserving 1/2 cup juice. In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes.
3. In a mixing bowl, beat cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add gelatin mixture, orange peel and vanilla. beat on low speed until well mixed. Spoon half into crust. Cut pineapple rings in half; arrange in a “flower” over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight.
4. Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake trying to stay about 1/2 inch from rim. Arrange mandarin oranges on top decoratively, covering the top of the cheesecake. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers
