Orange Cheesecake Recipe

1 Graham cracker crust (9-inch)
11 oz Mandarin oranges
1/4 c Cointreau Or other orange flavored liqueur
32 oz Cream cheese; softened
2 tb Orange rind; fine grated
2 ts Orange extract
1 ts Vanilla extract
1 1/3 c Sugar
4 Eggs
1/2 c Orange juice
4 ts Cornstarch

Press Graham Cracker Crust mixture into a 10-inch springform pan. Bake at 375 degrees for 8 minutes; cool. Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau; stir gently. Set aside, stirring occasionally. Combine cream cheese, orange rind, and flavorings in a large mixing bowl; beat at high speed of an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Pour filling into prepared pan. Bake at 350 degrees for 50
minutes or until cheesecake is almost set. Turn oven off,
and partially open oven door; leave cake in oven 30 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. Drain mandarin orange mixture,
reserving Cointreau. Arrange mandarin oranges on top of
cheesecake. Combine reserved mandarin orange liquid,
reserved Cointreau, orange juice, and cornstarch in a
saucepan; stir well. Cook over medium heat 5 minutes or
until thickened; cool slightly. Spoon glaze over top of
cheesecake; chill. Yield: 10 to 12 servings.