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Print this Recipe    Orange Butterscotch

Orange-Butterscotch Cheesecake
Servings: 10

1 1/4 cup old fashioned oats, uncooked
1/4 cup packed brown sugar
24 oz cream cheese, softened
2 tsp grated orange peel
4 large eggs
1/3 cup light corn syrup
1 tsp vanilla
1/4 cup margarine, melted
2 Tbsp unbleached all-purpose flour
3/4 cup granulated sugar
1 tsp vanilla
1/2 cup packed brown sugar
1/4 cup margarine melted
1 tsp vanilla

Combine oats, margarine, brown sugar and flour; press into bottom
of 9-inch springform pan. Bake at 350 degrees F, 15 minutes
Combine cream cheese, granulated sugar, peel and vanilla, mixing
at medium speed on electric mixer until well blended. Add eggs,
one at a time, mixing well after each addition; pour over crust.
Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim
of pan. Chill. Combine brown sugar, corn syrup and margarine
in saucepan; bring to boil, stirring constantly. Remove from heat;
stir in vanilla. Chill until slightly thickened. Spoon over
cheesecake. Garnish with orange slice and fresh mint, if desired.

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