| 1 | 6 oz cream cheese 4 c sugar 4 lg eggs 1 c light or regular : -sour cream ?t grated orange peel 1 t vanilla : (orange sauce topping): 3 t sugar 4 t corn starch 2/3 c orange juice 3 t orange-flavored liqueur : -(or orange juice) : (garnish): 1 lb (1 large) firm-ripe mango : fresh mint (optional) mix finely crushed crisp coconut macaroon cookies with melted butter or margarine. |
| 2 | Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. |
| 3 | Bake in a 325 °F. |
| 4 | Oven until lightly browned, about 15 minutes. |
| 5 | In a large mixing bowl, beat cheese and sugar until creamy. |
| 6 | Add eggs, 1 at a time, beating well after each addition. |
| 7 | Add sour cream, liqueur, vanilla; beat until blended. |
| 8 | Pour over crust. |
| 9 | Bake in a 325 degree oven until center of cake jiggle only slightly when gently shaken, 45 to 50 minutes. |
| 10 | Cool completely on a rack. |
| 11 | (if made ahead, cover and chill up until the next day). |
| 12 | In a 2 to 3-quart pan, sugar and corn starch. |
| 13 | Stir in orange juice and orange-flavored liqueur (or orange juice). |
| 14 | Stir over high heat until boiling. |
| 15 | Cool to lukewarm. |
| 16 | Spoon about 1/3 of the lukewarm orange sauce over cheese cake, to within 1 inch of sides. |
| 17 | Peel mango. |
| 18 | Cut fleshy cheeks off each side of pit, then cut off remaining fruit. |
| 19 | Cut mango into thin slices 4 to 5 inches long. |
| 20 | Arrange over cheesecake, overlapping slightly. |
| 21 | Spoon remaining sauce over fruit and cake to within about ?inch of side. |
| 22 | Cover; chill until sauce is set, about 30 minutes or up to 8 hours. |
| 23 | Run a knife around inside edges of pan. |
| 24 | Remove pan rim. |
| 25 | Garnish with mint. |
| 26 | With a sharp knife, cut cake into wedges. |
| 27 | Edited to mm format by: lois flack, cyberealm bbs, watertown, ny - home of kook-net (315)782-1120 - |
