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Orange Cheesecake with Cranberry-Orange Topping

1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 Tbsp orange zest, chopped fine

3 8-ounce Pkgs. cream cheese
3/4 cup sugar
2 Tbsp flour
4 eggs
1 cup sour cream
1 tsp. vanilla extract
2 Tbsps orange Liqueur
2 Tbsps orange zest

1 orange, chopped into quarters
1 lb. cranberries
1/4 cup sugar

Combine graham cracker crumbs, sugar, butter, and orange zest.
Press into a 9-inch springform pan. Bake at 350 F for 10 minutes.

Combine cream cheese and sugar and blend well. Add flour. Add
eggs, one at a time, blending well after each addition. Stir in
sour cream, Orange Liqueur, and orange zest. Pour over crust and
bake at 350 F for 40 minutes. Turn oven off and let cheesecake
cool down in the oven for 1 hour.

Loosen edges and refrigerate.

Put orange pieces, cranberries, and sugar in food processor and
pulse until it reaches the desired consistency. Top cheesecake
with half of the mixture and pass the other half with the cake.


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