1 3/4 c. graham cracker crumbs
1 tbsp. sugar
1/2 tsp. cinnamon
1/2 c. melted butter
16 oz. cream cheese, softened
2 eggs
1/2 c. sugar
1 tsp. vanilla extract
2 c. sour cream
1/4 c. sugar
1 (10 oz.) can mandarin oranges
1/4 c. sugar
1 tbsp. cornstarch

Preheat oven to 350 degrees. Combine crumbs, 1 tablespoon sugar and cinnamon in bowl; mix well. Stir in melted butter until well mixed. Press onto bottom and side of greased 8 inch springform pan. Bake for 5 minutes. Combine cream cheese and eggs in mixer bowl, beat well. Add 1/2 cup sugar and vanilla; mix well. Spoon over crumb crust. Bake for 30 minutes longer. Combine sour cream and 1/4 cup sugar in bowl; mix well. Spread over cheesecake.

Bake for 15 to 20 minutes longer. Cake should be firm to touch and side should pull away from pan. Cool in pan for several minutes. Remove pan side. Drain mandarin oranges, reserving 1/3 cup orange juice. Combine reserved orange juice, 1/3 cup sugar and cornstarch in saucepan. Cook over medium heat until thick and clear, stirring constantly. Cool to room temperature. Decorate cooled cheesecake with mandarin oranges. Spread glaze over top. Chill for 6 hours. Yield: 8 to 10 servings.