1 1/2 c. vanilla wafer crumbs (about 36 wafers)
1/4 c. butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
1/4 c. frozen orange juice concentrate, thawed
3 eggs
1 tsp. grated rind
Fresh orange sections
Orange Glaze

Preheat oven to 300 degrees. Combine crumbs and butter; press firmly on bottom of 9-inch spring-form pan or 13 x 9 inch baking dish. In large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add juice, eggs and rind; mix well. Pour into prepared pan. Bake for 55 minutes or until set. Cool. Top with orange sections, then Orange Glaze. Chill thoroughly. Refrigerate leftovers.

ORANGE GLAZE:

In small saucepan, combine 1/4 cup sugar and 2 teaspoons cornstarch. Add 1/2 cup orange juice and 1/4 teaspoon grated rind; mix well. Over medium heat, cook and stir until thickened. Remove from heat; cool slightly. Then pour over cake. For 13 x 9 inch pan, double all glaze ingredients.