Orange-butterscotch Cheesecakecakes, cheese, cheesecakes ----BASE---- 1 1/4 cup old fashioned or quick oats, 1/4 cup packed brown sugar 2 tablespoon flour 1/4 cup margarine, melted ----BODY---- 3 pkg 8-ounce cream cheese, soften 3/4 cup granulated sugar 2 teaspoon grated orange peel 1 teaspoon vanilla 4 each eggs ----TOPPING---- 1/2 cup packed brown sugar 1/3 cup light corn syrup 1/4 cup margarine, melted 1 teaspoon vanilla BASE: Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 15 minutes. BODY: Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325, 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired. |
