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1
Stir all ingredients in medium bowl until crumbs are moist.
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2
Press crumbs onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.
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3
Preheat oven to 350F.
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4
Boil orange juice and ginger in heavy medium saucepan until reduced to 3 tablespoons, about 12 minutes.
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5
Using electric mixer, beat cream cheese, sugar, orange peel and vanilla in large bowl until smooth.
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6
Strain reduced orange juice and add to bowl.
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7
With mixer running, add chocolate and beat until combined.
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8
Reduced speed to low.
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9
Add eggs 1 at a time, beating until just combined.
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10
Pour batter into crust.
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11
Bake cheesecake until top is dry and sides puff slightly (most of cheesecake will jiggle when shaken), about 50 minutes.
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12
Transfer to rack and cool.
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13
Cover and chill overnight.
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14
(Can be prepared 2 days ahead.)
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15
Cover rack with waxed paper.
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16
Combine water and sugar in heavy wide shallow pot.
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17
Stir over medium heat until sugar dissolves.
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18
Simmer 5 minutes.
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19
Add oranges slices 1 at a time.
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20
Adjust heat so syrup bubbles only around edges of pan.
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21
Cook oranges 1 hour.
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22
Turn over top layer of oranges and cook until oranges are translucent and orange peels are tender, about 1 hour longer.
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23
Arrange oranges in single layer on prepared rack.
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24
Let dry 1 hour.
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25
Boil sugar syrup until thick, about 6 minutes.
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26
(Can be prepared 6 hours ahead.)
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27
Run small knife around edges of cheesecake.
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28
Loosen pan sides and remove.
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29
Overlap orange slices and atop cheesecake.
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30
Reheat orange syrup over low heat if necessary.
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31
Brush over orange slices.
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32
Garnish with mint and serve.
