Orange Cheesecake

Prep Time: 25 min (Ready in 5 hr 25 min )
Makes: 16 servings

Impress a crowd with a snappy citrus cheesecake.

Crust
2 cups finely crushed gingersnaps
3 tablespoons butter, melted

Filling
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
1 tablespoon grated orange peel

Topping
1/2 cup water
1/4 cup frozen orange juice concentrate, thawed
1/3 cup sugar
1 tablespoon cornstarch

Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.
In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan.

Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled.

In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving.