1 (16 oz.) carton creamed cottage cheese, sm. curd
1 1/2 c. graham cracker crumbs
1/2 c. walnuts, finely chopped
3 tbsp. sugar
1/.4 tsp. pumpkin pie spice
6 tbsp. butter, melted
4 eggs
1 tsp. grated orange rind
3 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
1 1/2 tsp. pumpkin pie spice
2 tbsp. flour
1/4 tsp. salt
1 pt. sour cream
1 (16 oz.) can pumpkin
1/4 to 1 c. orange marmalade
Orange to garnish

Mix graham cracker crumbs, walnuts, sugar and pumpkin pie spice (1/4 teaspoon). Stir in butter. Press mixture evenly on bottom of 10-inch springform pan. Bake 10 minutes at 300 degrees. Cool.

Mix cottage cheese and eggs in blender on high speed until smooth. Beat cream cheese, sugar, flour, orange rind, pumpkin pie spice, salt and cottage cheese mixture in bowl until smooth. Fold in pumpkin.

Pour into baked graham cracker crust. Bake at 300 degrees for 1 1/2 hours. Turn oven off. With oven door ajar, let cake cool in oven for 1 hour. Remove.

Heat oven to 350 degrees. Mix sour cream and orange marmalade; spread over cheesecake. Bake 10 minutes. Cool slightly and refrigerate. To serve, remove rim of springform pan. Thinly slice orange into rings. Remove pulp. Decorate cake with rind cut into semi-circles. Cheesecake an be refrigerate for 10 days.