1 c. graham cracker crumbs
1/2 c. plus 3 tbsp. plus 1/4 c. sugar
3 tbsp. melted butter
16 oz. cream cheese, softened
1/4 c. softened butter
1/4 c. flour
2 eggs
1 c. milk
1 1/2 tsp. vanilla
1 tsp. grated orange rind
1 tbsp. cornstarch
1/2 c. orange juice
1/4 c. water
1 can mandarin oranges, drained

Combine the crumbs with 3 tablespoons melted butter and 3 tablespoons sugar. Press into the bottom of an ungreased 8 1/2 inch springform pan.

Mix cream cheese with softened butter, 1/2 cup sugar and flour. When well blended, add the eggs, one at a time. Beat in the milk, vanilla, and orange rind until well mixed. Pour into crust and bake in a preheated 350 degree oven for 35-45 minutes. Loosen the edge of the cake from rim of pan with a knife. Let cake cool before removing rim.

Mix 1/4 cup sugar with cornstarch, orange juice, and water in a saucepan. Cook, stirring, until clear and thickened. Cool. Arrange mandarin oranges over top of cake, then spoon topping over all. Chill before serving. Serves 10-12.