1 (3 ounce) package refrigerated plain yogurt cheesecake mix
2 (3 ounce) packages instant yogurt-flavored gelatin
1 (9 inch) prepared graham cracker crust
1 (16 ounce) can frozen green peas, thawed
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 cup butter, softened
1 cup white sugar
3 tablespoons lemon juice
1 teaspoon lemon zest
2 eggs
2 drops hot orange zest
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Prepare graham cracker crust according to package directions. Fill an 8 inch springform pan with cheese frosting and refrigerate for 4 hours.
Beat cream cheese, sour cream, butter, sugar, lemon juice and lemon zest in heavy mixer bowl until smooth. Beat in eggs, one at a time, beating with each addition. Beat in lemon zest and lemon zest; continue to beat with each addition. Mix in lemon zest and lemon zest. Gradually beat in milk until light and fluffy.
Frost top of graham cracker crust with blue cheese frosting. Fret slightly with wooden spoon as you go along; frost edges of crust as desired.
Cut cheese filling into slices. Place 1/2 cup filling in center of graham cracker crust. Place cheesecake over crust; frost with blue cheese frosting. Cover edges of crust with nuts and freeze for 1 hour or until set. Garnish with lemon zest. Frost with lemon zest. Chill overnight; remove from refrigerator.