Ingredients
- Zwieback crumbs 1⁄2 Cup (8 tbs) (About 18 Pieces)
- Sugar 2 Tablespoon
- Cinnamon 1⁄4 Teaspoon
- Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
- Cream cheese 16 Ounce (At Room Temperature, 2 Packages Of 8 Ounce Each)
- Sugar 1 Cup (16 tbs)
- Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
- Almond extract 1⁄4 Teaspoon
- Eggs 2
- Dairy sour cream 1 Cup (16 tbs)
- Sugar 1⁄3 Cup (5.33 tbs)
- Cornstarch 2 Tablespoon
- Orange juice 3⁄4 Cup (12 tbs)
- Orange liqueur 1⁄4 Cup (4 tbs)
- Oranges 2 , peeled and sectioned
- Whipped cream 4 Tablespoon (If Desired)
Directions
- In a small bowl, combine zwieback crumbs, 2 tablespoons sugar, cinnamon and melted butter or margarine.
- Press on bottom and 1-1/2 inches up side of an 8-inch springform pan; refrigerate.
- Preheat oven to 350°F (175°C).
- In a large mixer bowl, cream the cheese, 1 cup sugar and the cocoa.
- Add almond extract and eggs, beating until smooth.
- Stir in sour cream.
- Pour into prepared crust.
- Bake 45 to 50 minutes.
- Cool in pan several hours.
- In a small saucepan, combine 1/3 cup sugar and cornstarch.
- Stir in orange juice.
- Bring to a boil over medium heat, stirring constantly.
- Simmer 1 minute longer.
- Remove glaze from heat.
- Add liqueur.
- Cool to lukewarm.
- Spoon half of glaze over cooled cheesecake.
- Arrange orange sections on top of glaze.
- Spoon remaining glaze over orange sections.
- Chill until firm.
- Remove side of pan.
- Garnish with whipped cream, if desired.
- Cut cheesecake into wedges.
