15 Graham cracker squares;
2 tb Sugar
1/4 ts Cinnamon, ground
1/4 c Butter; melted
1/2 c Sugar
8 oz Sour cream
2 ts Vanilla extract
16 oz Cream cheese; softened and
-cut into 1" pieces
2 tb Butter; melted
11 oz Mandarin oranges
1/4 c Triple Sec; or Cointreau
1/2 c Orange juice
1 1/2 tb Cornstarch
Combine first 4 ingredients; press into a buttered 9" round cakepan.
Bake at 400 degrees for 6 minutes. Cool.
Combine eggs, 1/2 cup sugar, sour cream, and vanilla in container of
electric blender; blend for 15 seconds. Gradually add cream cheese,
and continue blending. Add 2 tablespoons butter, blending until well
Pour cheese mixture into prepared crust. Bake at 325 degrees for 35
minutes or until set in center. (Filling will be very soft but will
firm up as cake cools.)
Drain mandarin oranges, reserving 1/2 cup liquid; set aside. Combine
mandarin oranges and Triple Sec; let sit 30 minutes.
Drain mandarin orange, reserving Triple Sec. Combine reserved 1/2 cup
mandarin orange liquid, reserved Triple Sec, orange juice, and
cornstarch; stir well. Cook over low heat 5 minutes or until
thickened; cool slightly. Arrange oranges on top of cheesecake; top
with glaze. Chill 6 hours or overnight before serving.