Orange Glazed Cheesecake
|Zwieback crumbs||1⁄2 Cup (8 tbs) (About 18 Pieces)|
|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|
|Dairy sour cream||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|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)|
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.
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.