Orange Cream Cheesecake

2 cups graham cracker crumbs
1 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/2 cup butter, melted
3 ounces orange gelatin powder
24 ounces cream cheese, softened
1 1/4 cups sugar
5 ounces evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice, frozen concentrate
1 teaspoon vanilla extract
1 envelope unflavored gelatin
8 ounces Cool Whip, thawed
2 cups whipping cream
1/4 cup sugar
Combine 1st 4 ingredients and press into the bottom of a greased spring form pan. Refrigerate at least 30 minutes. Prepare jello per instructions, set aside 1/2 cup at room temperature, chill remaining jello 80 minutes. In a mixing bowl beat cream cheese and 1 1/4 cups of sugar for 2 minutes. Gradually add milk and lemon juice, beat for another 2 minutes. Beat in orange juice concentrate, vanilla. In a small bowl sprinkle unflavored gelatin over 2 tablespoons water; let stand 2 minutes. Stir in 2 tablespoons boiling water and stir until dissolved; stir in room temperature jello until combined; stir into cream cheese mixture. Fold in cool whip and pour over prepared crust. In a mixing bowl, beat cold whipping cream and sugar until soft peaks form, add refrigerated jello (it will be thin). Chill for 30 minutes, then spoon over filling. Refrigerate overnight.