3/4 c. all-purpose flour
3 tbsp. sugar
1 tsp. finely shredded orange peel
6 tbsp. butter
1 slightly beaten egg yolk
3 (8 oz.) pkg. cream cheese, softened
1 tsp. finely shredded orange peel
1/4 tsp. vanilla
1 c. sugar
3 eggs
1/4 c. orange juice
Orange Sauce
2 oranges, sectioned

For crust: Combine flour, 3 tablespoons sugar and 1 teaspoon finely shredded orange peel. Cut in butter until mixture is crumbly. Stir in egg yolk. Pat 1/3 of the dough onto the bottom of an 8 or 9 inch springform pan (with sides removed). Bake in a 400 degree oven for 7 minutes or until golden; cool. Butter the sides of the pan. Attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.

For the filling: In a mixer bowl beat the cream cheese, the 1 teaspoon orange peel and vanilla until fluffy. Add the 1 cup sugar; blend into cream cheese mixture. Add the eggs all at once, beating at low speed just until blended. Do not over beat. Stir in the orange juice.

Turn into crust-lined pan. Bake in a 375 degree oven for 35-45 minutes or until center appears set. Cool 15 minutes. Loosen sides of cheesecake from pan with spatula. Cool 30 minutes. Remove sides of pan. Cool about 2 hours longer. Top with Orange Sauce. Chill thoroughly. Before serving arrange orange sections atop cake. Garnish with a twist of orange peel and orange leaves, if desired. Makes 12-14 servings.

Orange Sauce: In saucepan combine 2 tablespoons sugar and 1 tablespoon cornstarch. Stir in 1 cup orange juice. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool slightly. Stir in 2 tablespoons orange marmalade and 1 tablespoon orange liqueur, if desired.