2 c. crushed vanilla wafers or shortbread cookies
6 tbsp. butter
1 c. sugar
1 lb. cream cheese
3/4 c. sour cream
2 eggs
1/2 tsp. vanilla
8 oz. white chocolate
1 can mandarin oranges, drained, reserve 2 tbsp. juice
1 tsp. oil
1/3 c. Cointreau

Combine crushed wafers and 1/2 cup sugar in mixing bowl. Melt the butter and add slowly while stirring to mix. Press into a greased 8-inch springform pan to form crust. Refrigerate while preparing filling.

Beat cream cheese and sour cream until smooth. Add eggs and continue to beat slowly while adding vanilla, 1/2 cup sugar, 6 oz. melted chocolate, 3/4 of mandarin orange segments and the 2 tablespoons of juice and the Cointreau. Pour into crust-lined pan and bake at 300 degrees for 1 hour.

Turn off oven and leave cheese cake in oven for another hour. Remove from oven and cool.

Combine the remaining 2 oz. melted chocolate with the oil and pour over top of cake. Decorate with the remaining orange segments. Refrigerate for at least 12 hours before serving.