Saturday, December 7, 2013

Orange Chocolate Cheesecake


2 cups vanilla wafer crumbs (about 60 wafers)
6 tablespoons butter, melted
1/4 cup sugar


4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
4 eggs
10 ounces white baking chocolate, melted
1 cup (8 ounces) sour cream
3 tablespoons sugar
1/2 to 1 teaspoon orange extract
2 cans (11 ounces each) mandarin 


Combine the first three ingredients; press onto the bottom and 1-1/2 in up the sides of a greased 10-in. springform pan. Bake at 350° for 10 minutes; cool completely.

In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in chocolate. Pour into crust. Place pan on a baking sheet

Bake at 350° for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature, about 2 hours.

Combine the sour cream, sugar and extract; spread over filling. Bake at 450° for 5-7 minutes or until set. Chill, uncovered, 1 hour. Arrange oranges on cheesecake. Cover and refrigerate at least 4 hours. Refrigerate leftovers. 

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