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1
Combine graham cracker crumbs, pecans and butter, stirring until blended.
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2
Press mixture into bottom and 1 inch up sides of a 9-inch springform pan.
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3
Bake at 375 degrees for 8 minutes; cool.
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4
Place white chocolate in top of double boiler; bring water to boil.
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5
Reduce heat to low; cook until chocolate melts.
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6
Let cool slightly.
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7
Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed with electric mixer until fluffy.
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8
Add eggs, one at a time, beating well after each addition making sure to scrape the sides often.
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9
Add vanilla and cooled chocolate, stirring just until blended.
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10
Pour filling into prepared pan, bake at 300 degrees for 50 minutes or until cheesecake is almost set.
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11
Turn oven off, partially open oven door.
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12
Leave cake in oven additional 30 minutes.
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13
Removed cake from oven and cool on wire rack; chill.
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14
Drain mandarin oranges, reserving 1/2 cup liquid.
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15
Combine mandarin oranges and Cointreau; stir gently.
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16
Set aside for 30 minutes; stirring occasionally.
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17
Drain oranges, reserving Cointreau; set oranges aside.
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18
Combine reserved 1/2 cup orange liquid, reserved Cointreau, orange juice and cornstarch in saucepan; stir well.
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19
Cover and cook over medium heat for 5 minutes or until thickened, stirring constantly; cool slightly.
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20
Remove outer rim of springform pan, place cheesecake on serving plate.
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21
Arrange orange sections in center and around the outer edge of cheesecake.
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22
Spoon glaze over the oranges and cheesecake; chill.
