Creamy citrus dessert layered with graham crust, orange cheesecake filling, and bright orange curd topping.

Scale

1 3/4 cups finely crushed graham crackers

2 Tablespoons light brown sugar

6 Tablespoons melted butter

3 oz sweetened orange gelatin

1/2 cup boiling water

1/2 cup iced water

8 oz cream cheese softened

1/4 cup sugar

1 can sweetened condensed milk

1/4 cup freshly squeezed orange juice

1 1/2 cup whipped cream

3 Tablespoons butter

1/3 cup orange juice

1 1/2 teaspoon orange zest

1/3 cup sugar

1 egg

1 egg yolk

1. Line pan with foil and grease lightly.

2. Mix graham crackers, sugar, and butter. Press into pan and chill.

3. Dissolve gelatin in boiling water. Add iced water and cool.

4. Beat cream cheese and sugar. Add condensed milk and orange juice.

5. Mix in gelatin and fold whipped cream. Spread over crust and chill.

6. Prepare curd by melting butter, whisking juice, zest, sugar, and eggs. Cook until thick.

7. Cool curd and spread over set cheesecake.

8. Garnish and refrigerate before serving.

Store leftovers in airtight container in fridge.

Chill overnight for best texture.