Fuzzy Navel Cheesecake

-COOKIE CRUST-
3/4 c Flour
2 1/2 tb Sugar
1 Egg, lightly beaten
1/4 c Butter or margarine, softene
1/2 ts Vanilla

FILLING
24 oz Cream cheese
3/4 c Sugar
1/4 c Sour cream
5 ts Cornstarch
3 Eggs
1 Egg yolk (can leave out)
1/2 c Frozen orange juice
– concentrate, thawed
1/4 c Peach schnapps
2 ts Emon juice
1 1/4 ts Vanilla extract

-ORANGE MARMALADE GLAZE-
2/3 c Orange marmalade
3 tb Peach schnapps
1 1/2 tb Cornstarch
1 1/2 tb Frozen orange juice
– concentrate, thawed
2 ts Lemon juice

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,
butter and vanilla. Beat with electric mixer until well combined. With
greased fingers press dough evenly onto bottom of greased 9″ springform
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove
from oven and set aside. (Can also use 8-oz. package refrigerated sugar
cookie dough.)

FILLING: In large bowl combine first 4 ingredients. Beat with electric
mixer until smooth. Add eggs and yolk, one at a time, beating well after
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.
Pour mixture over the crust.
Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and
bake for an additional hour and 10 minutes, or until center no longer looks
shiny or wet. Remove cake from oven and run a knife around the edge of pan.
Chill, uncovered, overnight.