>From the Pillsbury website... ~~~~~
Orange Cheesecake Prep Time: 25 min ; Start to Finish: 5 hr 25 min Makes: 16 servings Impress a crowd with a snappy citrus cheesecake. Crust 2 cups finely crushed gingersnaps 3 tablespoons butter, melted Filling 3 (8-oz.) pkg. cream cheese, softened 1 cup sugar 3 eggs 1 tablespoon grated orange peel Topping 1/2 cup water 1/4 cup frozen orange juice concentrate, thawed 1/3 cup sugar 1 tablespoon cornstarch 1 . Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 2 inches up sides of ungreased 9-inch springform pan. 2 . In large bowl, beat cream cheese until light and fluffy. Gradually add 1 cup sugar, beating well. Add eggs one at a time, beating just until blended. Add orange peel; blend well. Pour into crust-lined pan. 3 . Bake at 325°F. for 50 to 60 minutes or until almost set. Cool 1 hour or until completely cooled. 4 . In small saucepan, combine all topping ingredients; mix well. Cook over medium heat until bubbly and thickened, stirring constantly. Cool 5 minutes; spoon over cheesecake. Refrigerate at least 3 hours before serving. ~~~~~~~~~~ Rhonda G in Missouri .