Slice the stem end of each orange, 1 inch from top. Remove "lid" and
set aside. To scoop out orange, slip a tablespoon close to the skin. Gently pull
fruit from peel and reserve. Take a thin slice off the bottom so the orange won't
tip. Place a tablespoonful of granola in each orange shell. Separate the reserved
pulp from the membrane and seeds with your hands. Measure out 1 cup of pulp. Discard
membrane and seeds.
In a large bowl, beat the cream cheese until smooth.
Blend in yogurt and pulp.
Fold in whipped topping.
Spoon mixture into the orange shells. Replace orange lids
off center, exposing some of the cheesecake on one side.
Put a maraschino cherry on cheesecake to decorate.
Refrigerate for 4 to 5 hours to set.
Keep refrigerated until ready to serve.
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