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1
CRUST:
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2
Mix together crust ingredients and place in bottom of springform pan.
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3
Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly).
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4
Allow to cool slightly.
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5
CHEESECAKE FILLING:
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6
In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
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7
Beat with an electric mixer until smooth.
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8
Add eggs and egg yolk, one at a time, beating well after each addition.
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9
Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
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10
Pour the cream cheese mixture over the crust.
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11
Bake at 350 degrees for 15 minutes.
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12
Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
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13
Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work).
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14
Remove the cake from the oven and run a knife around the inside edge of the pan.
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15
Chill, uncovered, overnight.
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16
ORANGE MARMALADE GLAZE:
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17
In small saucepan stir together all the glaze ingredients.
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18
Cook until thickened and bubbly.
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19
Cook and stir 2 minutes more.
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20
Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom).
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21
Chill until serving time.
