Kiwi Pineapple Cheesecake

Name: Kiwi Pineapple Cheesecake
Prep time: 45 min
Total time: 45 min
Yield: 12-14 servings.
Ingredients: 1-3/4 cups crushed vanilla wafers (about 55 wafers); 1/4 cup sugar; 1/2 cup butter, melted; FILLING:; 1 can (20 ounces) DOLE sliced pineapple; 1 envelope unflavored gelatin; 2 packages (8 ounces each) cream cheese, softened; 1 carton (15 ounces) ricotta cheese; 1 cup confectioners' sugar; 1 tablespoon grated orange zest; 1 teaspoon vanilla extract; TOPPING:; 1/2 cup orange marmalade; 1 kiwifruit, peeled, halved and sliced

"When I was a teacher, this dessert was the one co-workers and my students requested most often, says Kimie Taziri of Fort Collins, Colorado. "It's light and refreshing and very easy to make."

Ingredients

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 can (20 ounces) DOLE sliced pineapple
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 tablespoon grated orange zest
1 teaspoon vanilla extract
TOPPING:
1/2 cup orange marmalade
1 kiwifruit, peeled, halved and sliced

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes.
Meanwhile, drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes.
In a large bowl, beat the cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add the gelatin mixture, orange zest and vanilla. Beat on low speed until well combined. Spoon half into crust. Cut four pineapple rings in half; arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight.
Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake. Cut remaining pineapple rings in half; arrange over marmalade. Place kiwi slices between pineapple rings. Brush with remaining marmalade. Just before serving, run a knife around edge of pan to loosen. Refrigerate leftovers.