Orange Cheesecake with Raspberry Sauce
1 pkg. (9 oz.) chocolate wafer cookies, crushed
6 tablespoons margarine, melted
4 pkgs. (8 oz. each) cream cheese, softened
1-1/3 cups sugar
2 tablespoons orange liqueur or orange juice
1 teaspoon grated orange peel
1 pkg. (10 oz.) frozen red raspberries in syrup; thawed
3 tablespoons sugar
1 teaspoon cornstarch
Heat oven to 325ºF. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-in. springform pan.
In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add 1-1/3 cups sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally. Pour mixture into crust. Bake at 325ºF for 55 to 65 minutes or until almost set. Cool 2-1/2 hours or until completely cooled. Refrigerate at least 4 hours or overnight.
In food processor bowl with metal blade or in blender, process raspberries with syrup until smooth. If desired, strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
Just before serving, carefully remove sides of pan. Serve cheesecake with sauce.
I have made this once and had to increase the baking time to 68 minutes.