Categories: Cheesecake, Dessert

Ingredients

• Chocolate Cookie Crust:
• 11 chocolate sandwich cream cookies, crushed
• 3 tablespoons butter or 3 tablespoons margarine, melted
• Filling:
• 24 ounces cream cheese
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 1/2 cup orange schnapps
• 1/3 cup frozen orange juice concentrate, thawed
• 1 teaspoon finely shredded orange peel
• 1 teaspoon vanilla extract
• orange food coloring (optional)
• Chocolate Topping:
• 1 cup semi-sweet chocolate chips
• 1 tablespoon sour cream
• pecan halves

Directions

1. In a small bowl stir together the crushed cookies and melted butter until combined.

2. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.

3. In a big bowl combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.

4. Add in eggs and egg yolk, one at a time, beating well after each addition.

5. Beat in orange schnapps, orange juice concentrate, orange peel, and vanilla extract.

6. Stir in food coloring, if desired.

7. Pour cream cheese mixture over crust.

8. Bake at 350° for 15 minutes; lower oven temperature to 225° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.

9. Remove the cake from the oven and run a knife around the inside edge of the pan.

10. Turn the oven off; return cake to the oven for an additional 30 minutes.

11. Chill, uncovered, overnight.

12. In a small saucepan melt chocolate over low heat, stirring constantly.

13. Stir in sour cream; drizzle over cheesecake.

14. Garnish with pecans; chill until serving time.

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