In a large bowl, combine the cracker crumbs, cinnamon, orange peel and butter. Press unto the bottom of a greased 10-in. springform pan. Refrigerate for at least 30 minutes.
Prepare orange gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, 40-60 minutes.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, orange juice concentrate, lemon juice and vanilla. Beat on medium-high speed 2 minutes longer.
In a small bowl, sprinkle unflavored gelatin over cold water; let stand for 2 minutes. Stir in boiling water until gelatin is completely dissolved. Stir into the room-temperature orange gelatin. Stir into cream cheese mixture, then fold in whipped topping. Pour into crust.
For topping, in a large bowl, beat whipped topping and sugar. Beat in refrigerated orange gelatin (mixture will be thin). Chill for 30 minutes. Gently spoon over filling (pan will be full). Refrigerate for 8 hours or overnight. Remove sides of pan. Garnish with fruit and lemon balm if desired.
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 307 (67%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 20.1g||100 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 94.1mg||29 %|
|Sodium 7386.1mg||255 %|
|Potassium 283.2mg||7 %|
|Total Carbohydrate 30.8g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 29.8g|
|Protein 8.8g||13 %|
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Calories per serving: 458
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