Recipe - Fuzzy Navel Cheesecake

Dottie Cross TMPJ72B

COOKIE CRUST
Three fourths cup Flour
2 One half tablespoon Sugar
1 Egg, lightly beaten
One fourth cup Butter or margarine, softene
One half teaspoon Vanilla

FILLING
24 ounce Cream cheese
Three fourths cup Sugar
One fourth cup Sour cream
5 teaspoon Cornstarch
3 Eggs
1 Egg yolk (can leave out)
One half cup Frozen orange juice
concentrate, thawed
One fourth cup Peach schnapps
2 teaspoon Emon juice
1 One fourth teaspoon Vanilla extract

ORANGE MARMALADE GLAZE
2/3 cup Orange marmalade
3 tablespoon Peach schnapps
1 One half tablespoon Cornstarch
1 One half tablespoon Frozen orange juice
concentrate, thawed
2 teaspoon 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 1215 minutes or til lightly browned. Remove
from oven and set aside. (Can also use 8oz. 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.

GLAZE: In small saucepan, combine all ingredients. Cook and stir until
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.
Chill until serving time. Makes 1218 servings. From: Dottie Cross
Reformatted for MM by CLM, HCPM52C

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini