Recipe - Orange-Poppy Seed Cheesecake

CRUST
1 One half cup Grahm cracker crumbs
3 tablespoon Sugar
One half teaspoon Ginger (ground)
6 tablespoon Butter (or marg., melted)

FILLING
3 pack Cream cheese (softened, 8oz)
4 lg Eggs
1 One fourth cup Sugar
One half cup Sour cream
2 tablespoon Poppy seeds
1 ounce Orange extract (1 bottle)
1 tablespoon Vanilla extract
One fourth teaspoon Ginger (ground)

Combine graham cracker crumbs, sugar and ginger in a small bowl. With a
fork, stir in butter until crumble. Press crumb mixture onto bottom and 1
inch up sides of lightly greased 9 inch springform pan.

With an electric mixer, beat cream cheese until fluffy. Add eggs, beating
after each addition. Beat in sugar. Add remaining ingredients and beat
until smooth.

Pour cheese mixture into crust. Bake in 325 degree oven for 1 hr. and 15
minutes., or until lightly browned on top and almost set. Cool 1 to 2
hours. Cover and refrigerate overnight.

To serve, remove pan sides from cheesecake. Garnish with whipped cream and
orange slices. Cut into wedges.

SOURCE: Pamphlet McCormick/Schilling makes it Tasteful Typed for you by
Nancy Coleman

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