Crust:

9 oz. box chocolate wafer cookies, ground
1/2 stick butter, melted

Cream Cheese Filling:

2 8 oz. packages cream cheese, softened
1 cup sour cream
2/3 cup sugar
2 oranges, zested
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup chocolate, melted

Preheat oven to 350°F.

Melt chocolate in a double boiler (bowl over simmering NOT BOILING water) and let it cool while you prepare the rest of the cake. You will need enough hot water to have a hot water bath for the cooking process.

For the Crust:

Process cookies in a food processor and grind them while pouring a thin stream of melted butter through the top opening until all cookies have been moistened. In a spring-form pan, press down with fingers until crust is firm; refrigerate for at least 5 minutes.

For the Filling:

Combine softened cream cheese, sour cream, sugar, egg yolks, orange zest, and vanilla extract until smooth and creamy, and no lumps remain.

In a separate bowl, whip egg whites until stiff peaks form and fold gently into the filling, so that air doesn't escape. Pour filling into the crust. Using a spoon, put dots of melted chocolate on top of filling and take a butter knife and swirl in the chocolate.

Transfer to a larger pan and pour in hot water to a level that reaches about half way up the spring-form pan.

Bake for 45-50 minutes. (Note: If there are cracks on the top of the cake when completely finished you have over-baked your cheesecake). When cheesecake comes out of the oven leave in the hot water bath for 30 minutes.

Refrigerate for 4 hours to overnight.

Then enjoy! (Note: there will be some solidified pieces of chocolate in the cake but it is very tasty!)

Submitted by: Hayley Jones