Orange cheesecake recipe


Ingredients
  •   Zwieback crumbs 1⁄2 Cup (8 tbs) (About 18 Pieces)
  •   Sugar 2 Tablespoon
  •   Cinnamon 1⁄4 Teaspoon
  •   Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  •   Cream cheese 16 Ounce (At Room Temperature, 2 Packages Of 8 Ounce Each)
  •   Sugar 1 Cup (16 tbs)
  •   Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  •   Almond extract 1⁄4 Teaspoon
  •   Eggs 2
  •   Dairy sour cream 1 Cup (16 tbs)
  •   Sugar 1⁄3 Cup (5.33 tbs)
  •   Cornstarch 2 Tablespoon
  •   Orange juice 3⁄4 Cup (12 tbs)
  •   Orange liqueur 1⁄4 Cup (4 tbs)
  •   Oranges 2 , peeled and sectioned
  •   Whipped cream 4 Tablespoon (If Desired)


Directions
  • In a small bowl, combine zwieback crumbs, 2 tablespoons sugar, cinnamon and melted butter or margarine. 
  • Press on bottom and 1-1/2 inches up side of an 8-inch springform pan; refrigerate. 
  • Preheat oven to 350°F (175°C). 
  • In a large mixer bowl, cream the cheese, 1 cup sugar and the cocoa. 
  • Add almond extract and eggs, beating until smooth. 
  • Stir in sour cream. 
  • Pour into prepared crust. 
  • Bake 45 to 50 minutes. 
  • Cool in pan several hours. 
  • In a small saucepan, combine 1/3 cup sugar and cornstarch. 
  • Stir in orange juice. 
  • Bring to a boil over medium heat, stirring constantly. 
  • Simmer 1 minute longer. 
  • Remove glaze from heat. 
  • Add liqueur. 
  • Cool to lukewarm. 
  • Spoon half of glaze over cooled cheesecake. 
  • Arrange orange sections on top of glaze. 
  • Spoon remaining glaze over orange sections. 
  • Chill until firm. 
  • Remove side of pan. 
  • Garnish with whipped cream, if desired. 
  • Cut cheesecake into wedges.