Butterscotch Orange Cheesecake
  • 1-1/4 cups old-fashioned oats, uncooked
  • 1/4 cup margarine, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons flour
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1/4 cup margarine, melted
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350ºF.
  2. Combine oats, margarine, brown sugar, and flour; press onto bottom of 9-inch springform pan. Bake for 15 minutes. Reduce oven temperature to 325ºF.
  3. Combine cream cheese, granulated sugar, orange peel and 1 teaspoon vanilla extract, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325ºF for 1 hour and 5 minutes.
  4. Loosen cake from rim of pan. Chill.
  5. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla extract. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.