Orange-butterscotch cheesecake

10 servings

Ingredients

Quantity Ingredient
1¼ cup Old Fashioned Oats Uncooked
¼ cup Margarine, Melted
¼ cup Packed Brown Sugar
2 tablespoons Unbleached All-purpose Flour
24 ounces Cream Cheese, Softened
¾ cup Granulated Sugar
2 teaspoons Grated Orange Peel
1 teaspoon Vanilla
4 eaches Large Eggs
½ cup Packed Brown Sugar
⅓ cup Light Corn Syrup
¼ cup Margarine Melted
1 teaspoon Vanilla

Directions

Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch springform pan. Bake at 350 degrees F, 15 minutes 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 325 degrees, 1 hour and 5 minutes.

Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly.

Remove from heat; stir in vanilla. Chill until slightly thickend.

Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.

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