Ingredients
2
cups finely crushed gingersnaps
3
tablespoons butter, melted
3
(8-oz.) pkg. cream cheese, softened
1
cup sugar
3
eggs
1
tablespoon grated orange peel
1/2
cup water
1/4
cup frozen orange juice concentrate, thawed
1/3
cup sugar
1
tablespoon cornstarch
Preparation
Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.
Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.
In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.
