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1
Preheat oven to 350 degrees.
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2
Combine the graham cracker crumbs, cinnamon and sugar; pour in the melted butter and lightly mix with a fork until thoroughly combined.
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3
Press the mixture into the bottom and up the sides of a 9 inch springform pan; bake in preheated oven for 6 minutes.
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4
Remove from oven and set aside, immediately lower the oven temperature to 325 degrees.
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5
Melt the white chocolate in the top of a double boiler over boiling water, stir constantly until melted; set aside and allow to cool slightly.
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6
With an electric mixer, beat the cream cheese on high speed until creamy.
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7
Add the sugar and continue to beat well, add eggs one at a time, beating after each addition.
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8
Fold in the melted chocolate, sour cream, orange zest and extract.
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9
Pour the mixture into prepared crust and place in 325 degree oven for 1 hour, turn off oven and allow cheesecake to remain in oven with door slightly ajar for 30 minutes.
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10
Remove from oven and place on a wire rack to cool completely.
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11
Cover and place in refrigerator for 8 hours or overnight.
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12
For the apricot coulis, place the apricots, 2/3 cup orange juice and honey in a small saucepan.
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13
Bring to a boil, reduce heat and simmer for 5 to 10 minutes or until apricots are soft.
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14
Place the mixture into a blender and puree until smooth.
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15
Return mixture to pan and stir in Grand Marnier; allow to cool to room temeperature.
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16
If mixture is to thick thin with additional orange juice adding a tablespoon at a time until desired consistency.
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17
Spoon over top of cheesecake, garnish with orange zest and serve immediately.
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18
Please note that the preparation time does not allow for chilling the cheesecake overnight.
