Orange Chiffon Cheesecake

For Crust:

Preheat oven to 375 degrees. Stir together graham cracker crumbs, sugar and cinnamon in a medium bowl. Stir in butter until crumbs are evenly moistened. Press crust mixture into the bottom of a 9 inch springform pan. Bake crust about 8 to 10 minutes until golden. Transfer pan to a rack and cool completely.

For Filling:

Place water in a small saucepan and sprinkle gelatin over. Let stand 5 minutes. Meanwhile, beat together egg yolks, cream cheese and sugar in a large bowl until light and fluffy. Heat gelatin mixture over low heat, stirring constantly, until gelatin is dissolved. Beat gelatin mixture, orange and lemon juices, orange peel and vanilla into cream cheese. In a separate bowl, beat egg whites to soft peaks. Fold sour cream and beaten egg whites into the cream cheese. Pour filling over the cooled crust and smooth the top. Cover and refrigerate at least 4 hours until filling is set.

Soak a towel with hot water and wring out. Rub the hot towel several times around the outside of the springform pan. Release the pan sides and remove. Slice cheesecake with a warm knife and serve with whipped cream.