Creamsicle Cheesecake

Directions

Lightly grease the sides of a 9inch spring form pan. With a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and butter in a medium bowl. Press into the base and ¼ of the way up side edges of prepared spring form pan. Wrap outside of pans base with tin foil to create a water proof barrier. Set aside.

In a medium sauce pan combine sauce ingredients and bring to a boil over medium heat while stirring constantly. Turn heat down to medium low and continue to cook until sauce begins to thicken (10-12minutes), stir constantly. Remove from heat and let cool.

Preheat oven to 325°F (162°C)

In a small pot melt chopped white chocolate and cream. Set aside to cool slightly.

In a medium bowl beat cream cheese until smooth, scraping down in between mixing (approximately 5-7 minutes). Add ½ cup granulated sugar and mix until smooth. Beat in eggs one at a time, scraping down bowl after each addition. Slowly add vanilla and melted chocolate to creamed mixture. Mix just until combined.

Divide batter into 3 portions. To 1 portion of plain cheesecake batter, mix in ½ of the prepared orange sauce, set aside. Pour 1/3 of the plain batter over prepared graham crust base, then the orange cheesecake filling followed by the remaining 1/3 of the plain cheese cake filling. With a knife, carefully swirl the layers together (careful not to touch the graham crust). Place filled spring form pan on a baking sheet and place in preheated oven. Add water to baking pan up to ½ the depth of the baking pan. Bake for 60-70 minutes. Cool for 15 minutes before cooling in refrigerator for minimum 4 hours. Remove from fridge and remove outer pan ring. Carefully lift off serving base and parchment onto serving tray. Spread the remaining orange sauce on the top of the cheesecake with an offset spatula. Garnish with mandarin slices if desired. Yields 18 slices.