Orange Upside-Down Cheesecake

1 envelope unflavored gelatine
1 1/2 cups unsweetened orange juice
1/4 cup granulated sugar
2 cups orange sections
1 envelope unflavored gelatine
1/2 cup unsweetened orange juice
24 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons grated orange peel
1 cup whipping cream, whipped
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons margarine, melted

Soften gelatine in orange juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened.

Arrange orange sections on bottom of a 9-inch springform pan. Pour gelatine mixture over oranges; chill until thickened, but not set.

Soften gelatine in juice; stir over low heat until dissolved.

Combine cream cheese, sugar and peel, mixing at medium speed of electric mixer until well blended. Gradually add gelatine mixture, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges; chill.

Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen cake from rim of pan; invert onto serving plate.

Variation
Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.