Preparation

• Heat oven to 325°F.
• Mix crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar with mixer until well blended. Blend in sour cream. Add eggs, 1 at a time, beating on low after each just until blended. Zest 1 orange; stir zest into batter. (Reserve orange for later use). Pour batter over crust.
• Bake 45 min. or until center is almost set. Cool completely. Meanwhile, prepare gelatin as directed on package. Refrigerate 30 min. or until slightly thickened.
• Remove peels from oranges; cut into 1/4-inch-thick slices. Arrange in circular pattern on top of cheesecake, overlapping slices slightly; cover with 1/3 cup gelatin. Refrigerate 15 min. or until almost set. Spoon remaining gelatin over cheesecake. Refrigerate 2 hours or until gelatin is completely set. Run knife or metal spatula around rim of pan to loosen cake before removing rim.