Mandarin Orange Cheesecake Pie
1 ¼ cups chocolate graham cracker crumbs (1 wax-paper wrapped packet of chocolate graham crackers (about 9 long/18 square graham crackers or half of a 14.4 oz. box)
1 heaping tablespoon cocoa powder
¼ cup sugar
1/3 cup melted butter or margarine
Press crumb mixture into the bottom and sides of a 10-inch pie plate. Bake at 400 degrees for 5 minutes. Chill.
2 8-ounce packages cream cheese
1 pint sour cream
1 cup sugar
1 teaspoon orange extract
1 tablespoon fresh-squeezed orange juice
finely grated zest of one orange
6 eggs, separated
3 tablespoons all purpose flour
1 can whole mandarin segments, drained and lightly dried on paper towels
8 ounces (about 1 ¼ cups) semisweet chocolate chips
Preheat oven to 300 degrees.
Mix cream cheese and sour cream together. Add sugar, orange extract, orange juice and zest and beat well. Add egg yolks and combine thoroughly, then beat in the flour until incorporated. Gently fold in the beaten egg whites.
Pour cheesecake batter into the prepared pie crust and bake for 45 minutes. Then shut off the oven and let pie stay in the oven for another half hour. Remove and refrigerate for a few hours.
When pie is thoroughly cooled, top with mandarin orange segments in a spiral pattern, starting at the center.
Melt chocolate chips either in a microwave (using a microwave-safe bowl) for 1 minute, or over boiling water in a double boiler. Stir until smooth and all the chips are completely melted. Using a spoon or squeeze bottle, drizzle chocolate over the mandarin oranges.
Refrigerate until chocolate has cooled completely.