Luscious Orange Poppy Seed Cheesecake
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground ginger
6 tablespoons butter or margarine, melted
3 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/2 cup sour cream
2 tablespoons poppy seeds
1 bottle (1 oz.) pure orange extract
1 tablespoon pure vanilla extract
1/4 teaspoon ground ginger
1 pkg. (10 oz.) frozen raspberries in syrup
1 teaspoon pure vanilla extract
whipped cream to garnish
orange slices to garnish
Combine graham cracker crumbs, sugar and ginger in a small bowl. With a fork, stir in butter until crumbly. Press crumb mixture onto bottom and 1-inch up sides of lightly greased 9-inch springform pan.
With an electric mixer, beat cream cheese until fluffy. Add eggs, beating after each addition. Beat in sugar. Add remaining filling ingredients and beat until smooth.
Pour cheese mixture into crust. Bake in 325ºF oven 1 hour and 15 minutes or until lightly browned on top and almost set. Cool 1-2 hours. Cover and refrigerate overnight.
Prepare Raspberry Sauce by puréeing raspberries in blender. Strain seeds from sauce; discard seeds. Stir in 1 teaspoon vanilla. Cover and chill.
To serve, remove pan sides from cheesecake. Cut into wedges. Spoon Raspberry Sauce on dessert plates, then place cheesecake wedges on sauce. Garnish with whipped cream, orange slices and additional sauce if desired.