1 1/2 c. zwieback crumbs, about 18 pieces
2 tbsp. sugar
1/4 tsp. cinnamon
1/3 c. butter, melted
1 c. sugar
1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. unsweetened cocoa
1/4 tsp. almond extract
2 eggs
1 c. dairy sour cream
1/3 c. sugar
2 tbsp. cornstarch
3/4 c. orange juice
1/4 c. orange flavored liqueur
2 oranges, peeled and sectioned Whipping cream; optional

In a small bowl combine crumbs, 2 tablespoons sugar, cinnamon, and melted butter o butter. Press on bottom and 1 1/2 inches up the side of an 8 1/4 spring form pan. Refrigerate.

Preheat oven to 350 degrees. In a large mixer bowl cream the cheese, 1 cup sugar, and the cocoa. Add almond extract and eggs, beating until smooth. Stir in the sour cream. Pour into prepared crust. Bake 45-50 minutes. Cool in pan several hours.

In a small saucepan combine 1/3 cup sugar and cornstarch. Stir in orange juice. Bring to a boil over medium heat, stirring constantly. Simmer 1 minute longer. Remove glaze from the heat. Add liqueur. Cool to lukewarm. Spoon half of the glaze over cooled cheesecake. Arrange orange sections on top of the glaze. Spoon the remaining glaze over orange sections. Chill until firm. Remove side of pan. Garnish with whipped cream, if desired. Cut cheesecakes into wedges. Makes 8-10 servings.

Cheesecakes are easier to cut if refrigerated overnight.