PREHEAT oven to 350° F.
COMBINE graham cracker crumbs and butter in small bowl. Press onto bottom of 9-inch springform pan.
BEAT cream cheese, ricotta cheese and brown sugar until creamy. Add pumpkin, 3 tablespoons orange juice, evaporated milk, vanilla extract, pumpkin pie spice and orange peel; beat until well blended. Add egg substitute and beat just until blended. Pour into crust.
BAKE for 60 to 65 minutes or until edges are set but center still moves slightly. Cool in pan to room temperature on wire rack; spread with Topping. Refrigerate for several hours or overnight. Remove side of springform pan.
COMBINE sour cream, granulated sugar and 1 teaspoon orange juice in small bowl.