Recipe - Orange-Butterscotch Cheesecake

1 One fourth cup Old Fashioned Oats Uncooked
One fourth cup Packed Brown Sugar
24 ounce Cream Cheese, Softened
2 teaspoon Grated Orange Peel
4 Large Eggs
1/3 cup Light Corn Syrup
1 teaspoon Vanilla
One fourth cup Margarine, Melted
2 tablespoon Unbleached Allpurpose Flour
Three fourths cup Granulated Sugar
1 teaspoon Vanilla
One half cup Packed Brown Sugar
One fourth cup Margarine Melted

Combine oats, margarine, brown sugar and flour; press into bottom of 9inch
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.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip