1 1/2 c. graham cracker crumbs
1 tsp. cinnamon
1/2 c. melted butter
1/4 c. brown sugar

FILLING:

1 1/2 lbs. cream cheese, softened
4 eggs
3/4 c. sugar
1 tsp. vanilla

TOPPING:

1 c. sour cream
1/4 c. sugar

GLAZE:

3 (10 oz.) cans mandarin oranges
1/4 c. sugar
1/4 c. cornstarch
Frozen orange juice concentrate

Combine crumbs, butter, brown sugar and cinnamon; mix well. Press firmly into a 9 or 10 inch spring form pan.

In bowl, combine cream cheese, eggs, sugar and vanilla; beat until smooth and creamy. Pour over prepared crust. Bake at 350 degrees for 40 minutes.

Combine sour cream and 1/4 cup sugar; mix well. Spread on hog cheesecake and return to oven. Cook 5 minutes longer. Remove and set aside to cool. Drain mandarin oranges reserving juice. Arrange orange segments on top of cheesecake.

To make topping, add enough orange juice concentrate to reserved mandarin juice to make 2 cups. Pour into a saucepan. Stir in sugar and cornstarch until smooth. Place over medium heat. Stir constantly and cook about 5 minutes until mixture thickens. Pour over oranges. Refrigerate until ready to serve. Serves 12.