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ORANGE-BUTTERSCOTCH CHEESECAKE

Category:    Desserts, Cakes
Yield: 10 servings
 
  1 1/4 c  Old Fashioned Oats Uncooked       1/4 c  Margarine, Melted
    1/4 c  Packed Brown Sugar                  2 tb Unbleached All-purpose Flour
     24 oz Cream Cheese, Softened            3/4 c  Granulated Sugar
      2 ts Grated Orange Peel                  1 ts Vanilla
      4 ea Large Eggs                        1/2 c  Packed Brown Sugar
    1/3 c  Light Corn Syrup                  1/4 c  Margarine Melted
      1 ts Vanilla                        
 
  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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