How To make Fuzzy Navel Cheesecake

CRUST:

3/4 cup flour
1/4 cup butter or margarine

softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 large egg
:

FILLING

3 pkg cream cheese :

(8 oz) softened
1/2 cup frozen orange juice concentrate

thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 teaspoons cornstarch
2 teaspoons lemon juice
3 large eggs
1 1/2 teaspoons vanilla extract
:

GLAZE

2/3 cup orange marmalade
3 tablespoons frozen orange juice concentrate :

thawed
1 1/2 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
2 teaspoons lemon juice
COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg, butter and vanilla. Beat with electric mixer until well combined. With greased fingers press dough evenly onto bottom of greased 9" springform pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove from oven and set aside. (Can also use 8-oz. package refrigerated sugar cookie dough.) FILLING: In large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs and yolk, one at a time, beating well after each addition. Beat in orange juice, schnapps, lemon juice and vanilla. Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower temperature to 200 degrees and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight. GLAZE: In small saucepan, combine all ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time. Makes 12-18 servings. Shared by Deb, Posted to Fabfood 11/98
Contributor: The Hemmy Family