Orange Creamsicle Cheesecake

I didn't realize this, but I only seem to make this cheesecake when Mum comes for a visit.  So who came for a visit yesterday?  That's right, Mum did.

Ingredients

Graham Cracker Crust

1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs

Cheesecake

2 - 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream

Orange Creamsicle Layer

1 - 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 - 8 oz container of whipped topping such as Cool Whip

Stuff you will need

Spring Pan
Mixer
Mixing bowl
Mixing spoon or fork
Spoon to flatten the graham cracker layer
Spatula to get every last bit from the mixing bowl

Directions

Preheat the oven to 325°.

In a mixing bowl combine the melted butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9" springform pan. Set aside.

In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. 

Pour the filling into the crust.

Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.

Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it's completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. 

Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.

When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.

This cheesecake is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least 2 hours.

Here is a video of me making the cheese cake and then Mum took over as my camera person for the last segment.  Don't be shy and take a small piece.  It is so worth having a big piece.

Comments and suggestions ALWAYS welcome.