Sunshine Cheesecake

FILLING
1 1/2 c Fresh orange juice
1 Piece unpeeled fresh ginger;
-thinly sliced
; (about 1/3 cup)
; (3-inch)
4 pk Cream cheese; room
-temperature
; (8-ounce)
2/3 c Sugar
1 tb Minced orange peel; (orange
-part only)
1 tb Vanilla extract
8 oz Imported white chocolate;
-(such as Lindt),
; melted
4 lg Eggs

CANDIED ORANGES
4 c Water
2 c Sugar
3 Seedless oranges;
-(unpeeled), cut into
; paper-thin slices
Fresh mint leaves

For Crust:

Stir all ingredients in medium bowl until crumbs are moist. Press crumbs
onto bottom and 2 inches up sides of 9×2 3/4-inch springform pan.

For Filling:

Preheat oven to 350F. Boil orange juice and ginger in heavy medium saucepan
until reduced to 3 tablespoons, about 12 minutes. Using electric mixer,
beat cream cheese, sugar, orange peel and vanilla in large bowl until
smooth. Strain reduced orange juice and add to bowl. With mixer running,
add chocolate and beat until combined. Reduced speed to low. Add eggs 1 at
a time, beating until just combined.

Pour batter into crust. Bake cheesecake until top is dry and sides puff
slightly (most of cheesecake will jiggle when shaken), about 50 minutes.
Transfer to rack and cool. Cover and chill overnight. (Can be prepared 2
days ahead.)

For Oranges:

Cover rack with waxed paper. Combine water and sugar in heavy wide shallow
pot. Stir over medium heat until sugar dissolves. Simmer 5 minutes. Add
oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges
of pan. Cook oranges 1 hour. Turn over top layer of oranges and cook until
oranges are translucent and orange peels are tender, about 1 hour longer.
Arrange oranges in single layer on prepared rack. Let dry 1 hour. Boil
sugar syrup until thick, about 6 minutes. (Can be prepared 6 hours ahead.)

Run small knife around edges of cheesecake. Loosen pan sides and remove.
Overlap orange slices and atop cheesecake. Reheat orange syrup over low
heat if necessary. Brush over orange slices. Garnish with mint and serve.

Serves 10 to 12.