1/2 c. graham cracker crumbs
1/2 c pecans (chopped fine)
3 tbsp. sugar
1/4 tsp. pumpkin pie spice
6 tbsp. butter, melted
1 (16 oz.) carton sm. curd cottage cheese
4 eggs
3 (8 oz.) pkgs. cream cheese
1 c. sugar
2 tbsp. flour
1 tsp. orange rind, grated
1 1/2 tsp. pumpkin pie spice
1/4 tsp. salt
1 (1 lb.) can pumpkin
1 pt. sour cream
1/4 c. orange marmalade
1 orange

Mix graham cracker crumbs, pecans, 3 tablespoons sugar and 1/4 teaspoon pumpkin pie spice. Stir in butter. Press mixture on bottom and 1 1/2 inch up side of 10-inch springform pan. Bake at 300 degrees for 10 minutes. Cool.

Mix cottage cheese and eggs in blender on high until smooth. Beat cream cheese, 1 cup sugar, flour, orange rind, 1 1/2 teaspoons pumpkin pie spice, salt and cottage cheese mixture until smooth. Fold in pumpkin. Pour into crust. Bake at 300 degrees for 1 1/2 hours. Turn off and let cake cool 1 hour in oven with door open. Remove.

Heat oven to 350 degrees. Mix sour cream and orange marmalade and spread over cheese cake. Bake 10 minutes. Cool and refrigerate. To serve, remove rim of springform pan. Thinly slice orange into rings and remove pulp. Decorate cake with orange rind.