*  Exported from  MasterCook  *
 
                         White Chocolate Cheesecake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oranges
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  C.            graham cracker crumbs
      1/2  C.            ground pecans
      1/4  C.            plus 1 tsp. butter
    1      Lb.           white chocolate -- coarsely chopped
    2      Pkg.          cream cheese -- (8 oz.) softened
      1/2  C.            commercial sour cream
    3                    eggs
    1      Tsp.          vanilla extract
    1      Can           mandarin oranges -- (11 oz.) undrained
      1/4  C.            Cointreau or other
                         orange-flavored liqueur
      1/2  C.            orange juice
    1      Tbsp.         plus 1 tsp. cornstarch
 
 Combine graham cracker crumbs, ground pecans and melted
 butter or margarine; stirring until blended. Press mixture
 into bottom and 1 inch up sides of a 9-inch spring-form pan.
 Bake at 375 degrees for 8 minutes; cool.
 Place white chocolate in top of a double boiler; bring
 water to a boil. Reduce heat to low; cook until chocolate
 melts. Let cool slightly. Combine cream cheese and sour cream
 in a large mixing bowl; beat at medium speed of an electric
 mixer until fluffy. Add eggs, one at a time, beating after
 each addition. Add vanilla and chocolate, stirring just until
 blended. Pour filling into prepared pan; bake at 300 degrees for 50
 minutes or until cheesecake is almost set. Turn oven off, and
 partially open oven door. Leave cake in oven 30 minutes. Cool
 on wire rack; chill.
 Drain mandarin oranges, reserving 1/2 cup liquid.
 Combine mandarin oranges and Cointreau; stir gently. Set aside
 for 30 minutes, stirring occasionally. Drain oranges, 
 reserving Cointreau; set oranges aside. Combine reserved 1/2 cup
 orange liquid, reserved Cointreau, orange juice and cornstarch
 in a saucepan; stir well. Cover and cook over medium heat 5
 minutes or until thickened, stirring constantly; cool slightly.
 Remove outer rim of spring-form pan, and place cheesecake on
 serving plate. Arrange orange sections in center and around
 outer edge of cheesecake. Spoon glaze over top of cheesecake;
 chill. Yield: one 9-inch cheesecake.
 
 
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