Butter 9-inch springform pan with sides at least 2 3/4 inches high. Wrap outside of pan with large piece of heavy aluminum foil.

To prepare crust, combine flour, sugar, zest, butter and salt in large bowl of electric mixer and mix on low speed just until small crumbs form. Mixture should not form ball. Press mixture onto bottom and 1/2 inch up side of prepared pan. Bake at 350 degrees about 15 minutes until crust is golden.

To prepare filling, mix cream cheese in large bowl of electric mixer on low speed until smooth. Add sugar and mix smooth. Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla, almond extract, liqueur, zest and cream. Stir in melted white chocolate. Pour batter into prepared springform pan.

Place cheesecake in large baking pan with at least 2-inch high sides and place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan. Bake at 350 degrees about 1 hour until top looks firm when given gentle shake. Remove from water bath. Cover with paper towels and cool thoroughly, about 2 hours. Cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in refrigerator, at least 6 hours or overnight.

To prepare topping, using vegetable peeler with slight sawing motion, remove orange rind from oranges in large strips. Cut rind into matchstick-size strips. Place strips in small saucepan and cover with water. Bring to boil. Drain orange strips and rinse with cold water. Combine 2/3 cup water and sugar in small saucepan and simmer over medium heat, stirring to dissolve sugar. Add orange rind and simmer 10 minutes. Drain and cool orange peel. Or, refrigerate peel in its syrup up to 1 week.

Place border of glazed orange peel around edge of cheesecake. Store in refrigerator up to 7 days. Serve at room temperature.

From the Www

Mm-format by Petra <phildeb@gmx. Net>