CRUST:

1 1/2 c. graham cracker crumbs
3 tbsp. sugar
3 oz. butter, melted

FILLING:

1 1/2 lbs. cream cheese, room temperature
4 oz. butter, room temperature
1 1/2 tbsp. orange peel, grated
1/2 c. sour cream
3 1/2 tbsp. orange juice
1 tsp. vanilla
4 eggs
2 tbsp. poppyseeds

TOPPING:

1 1/2 c. sour cream
2 tbsp. orange juice
1 1/2 tbsp. sugar

Make crust and press into bottom and up sides of springform pan and refrigerate.

FILLING: Beat cream cheese, sugar, butter and orange peel until smooth. Add sour cream, orange juice and vanilla. Beat until just blended. Beat in eggs, one at a time. Mix in poppy seeds. Pour filling into crust. Bake 20 minutes at 350 degrees then reduce heat to 250 degrees. Bake until barely set in center, about 55 minutes more.

TOPPING: Blend sour cream with orange juice and sugar. Spoon over hot cake. Increase oven temperature to 350 degrees and bake until set, about 8 minutes. Cool. Cut around top edge of cake to loosen topping from sides of pan. Refrigerate overnight.

TO SERVE: Spoon a small amount of commercially prepared raspberry sauce on dessert plate. Set slice of cheesecake on top of sauce. Top with whipped cream and a mandarin orange segment.