Arizona Sunset Cheesecake

Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large
flat surface, such as a pastry board, place flour, pecans, and sugar in the
center of the surface and mix together. Form a small depression or well in
the center of the mound. Add the egg yolk and the softened butter to the
well, then blend these with the dry mixture. Mix the ingredients thoroughly
using your hands — there is no substitute for warm hands. Shape the dough
into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll
out the dough to a thickness of about 1/4-inch. You should have a circle of
about 11 inches in diameter. For best results, roll out your dough between
2 sheets of waxed paper, then peel away the paper and cut the crust in a 9
inch circle. Place the circle inside a 9 inch springform pan. Prick the
crust several times with a fork to keep the crust from puffing up during
the baking. Place the springform pan in the oven and bake for 15 to 20
minutes, or until light brown. Allow to cool. Using the leftover dough,
line the sides of the springform pan. Press the dough against the sides of
the pan, smoothing it so as to have a continuous layer of crust all the way
around the sides of the pan. Make sure that the side crust meets the bottom
crust all the way around. Brush the reserved egg white onto the shell,
covering the bottom and sides. This will seal the dough and keep it from
becoming soggy. Set aside until ready to use.

Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small
saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring
constantly, until thick. Stir in the lemon zest and lemon juice. Set aside
to cool slightly.

White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange
juice and piece of orange peel in a heavy medium saucepan until the juice
is reduced to 3 Tbsp – about 12 minutes. Remove and discard the strip of
orange peel and set aside the reduced orange juice. Using an electric
mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and
reduced orange juice until smooth. Beat in the melted white chocolate and
then the eggs, one at a time, beating just until combined. Pour the
cranberry glaze filling into the prepared crust, spreading evenly. Pour the
white chocolate filling over the cranberry layer and bake about 50 minutes
(the top will be dry and the sides puffed slightly – the center will not be
set). Move cheesecake to a wire rack and cool completely to room
temperature. Chill in the refrigerator overnight.

Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet. Stir over
medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the
orange slices 1 at a time and adjust the heat so that the syrup bubbles
only around the edges of the pan. Cook the oranges for one hour. Turn over
the top layer of oranges and cook until the oranges are translucent and the
orange peels tender, about another one hour longer. Lift and drain each
orange slice out of the syrup, and arrange the slices in a single layer on
the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick,
about 6 minutes.

Loosen and remove the sides of the springform pan. Set the cheesecake on a
serving dish. Overlap the candied orange slices around the top of the
cheesecake. Reheat the orange syrup, if necessary, and brush over the
orange slices. Drizzle any remainder over each serving. Garnish: whipped
cream NOTE: You may substitute grapefruits for the oranges in the Candied
Oranges Topping if you prefer.