Title: Orange-Butterscotch Cheesecake
Categories: Dessert Cake
Yield: 10 Servings
| 1 1/4 | c | Old fashioned oats uncooked |
| 1/4 | c | Packed brown sugar |
| 24 | oz | Cream cheese, softened |
| 2 | ts | Grated orange peel |
| 4 | | Large eggs |
| 1/3 | c | Light corn syrup |
| 1 | ts | Vanilla |
| 1/4 | c | Margarine, melted |
| 2 | tb | Unbleached all-purpose flour |
| 3/4 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 1/2 | c | Packed brown sugar |
| 1/4 | c | Margarine melted |
Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch
springform pan. Bake at 350 degrees F, 15 minutes Combine cream cheese,
granulated sugar, peel and vanilla, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes.
Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and
margarine in saucepan; bring to boil, stirring constantly. Remove from
heat; stir in vanilla. Chill until slightly thickend. Spoon over
cheesecake. Garnish with orange slice and fresh mint, if desired.