Orange Butterscotch Cheesecake
  • Base:
  • 1-1/4 cups old fashioned or quick oats
  • 1/4 cup packed brown sugar
  • 2 tablespoons flour
  • 1/4 cup margarine, melted
  • Body:
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon vanilla
  • 4 eggs
  • Topping:
  • 1/2 cup packed brown sugar
  • 1/3 cup light corn syrup
  • 1/4 cup margarine, melted
  • 1 teaspoon vanilla
  1. Base: Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350ºF for 15 minutes.
  2. Body: Combine cream cheese, granulated sugar, peel and vanilla, 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. Loosen cake from rim of pan; cool before removing rim of pan.
  3. Topping: Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.