Instructions: 1. In small saucepan over high heat, heat 2 cups water to boiling.

Remove saucepan from heat; stir in both packages gelatin until completely dissolved.

2. Pour gelatin mixture into large bowl; stir in 1 cup cold water. Refrigerate until gelatin is almost set, about 1 hour.

3. In small bowl, with mixer at MEDIUM speed, beat light cream cheese, sour cream, sugar, and vanilla until smooth. With mixer at HIGH speed, beat cream cheese into partially set gelatin until thick and foamy, about 5 minutes.

4. Pour gelatin mixture into 9" by 2 1/" springfoam pan. Refrigerate until completely set, about 4 hours.

5. Dip metal spatular in hot water to gently loosen edge of dessert from pan; carefully remove side of springfoam pan. Gently spread orange marmalade on top of cheesecake [or omit, if preferred]. Refrigerate until ready to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.