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1 1/2 cup flour
1/2 cup finely ground pecans
1/3 cup sugar
1 large egg, separated
1/2 cup butter, softened

1 can whole berry cranberry sauce or 2 cups cranberry orange relish
2 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp grated lemon zest
1 Tbsp lemon juice

1 1/2 cup Fresh orange juice
3-inch x 1 inch piece of orange peel
4 8-oz pkgs cream cheese
2/3 cup sugar
1 Tbsp Grated orange zest
2 Tbsp Cranberry Liqueur (such as Crantasia Schnapps)
8 oz white chocolate, melted
4 eggs

4 cups water
2 cups sugar
3 seedless oranges (unpeeled), cut into paper-thin slices

Whipped Cream

Preheat the oven to 400 degrees F. Working on a large flat surface,
such as a pastry board, place flour, pecans, and sugar in the center
of the surface and mix together. Form a small depression or well
in the center of the mound. Add the egg yolk and the softened butter
to the well, then blend these with the dry mixture. Mix the
ingredients thoroughly using your hands -- there is no substitute
for warm hands. Shape the dough into a ball and wrap in plastic
wrap. Chill for at least 10 minutes. Roll out the dough to a
thickness of about 1/4-inch. You should have a circle of about 11
inches in diameter. For best results, roll out your dough between
2 sheets of waxed paper, then peel away the paper and cut the crust
in a 9 inch circle. Place the circle inside a 9 inch springform
pan. Prick the crust several times with a fork to keep the crust
from puffing up during the baking. Place the springform pan in the
oven and bake for 15 to 20 minutes, or until light brown. Allow to
cool. Using the leftover dough, line the sides of the springform
pan. Press the dough against the sides of the pan, smoothing it
so as to have a continuous layer of crust all the way around the
sides of the pan. Make sure that the side crust meets the bottom
crust all the way around. Brush the reserved egg white onto the
shell, covering the bottom and sides. This will seal the dough
and keep it from becoming soggy. Set aside until ready to use.

Mix the sugar and cornstarch together in a small saucepan. Stir
in the cranberry sauce. Cook over medium heat, stirring constantly,
until thick. Stir in the lemon zest and lemon juice. Set aside to
cool slightly.

Reset the oven to 350 degrees F. Boil the orange juice and piece
of orange peel in a heavy medium saucepan until the juice is
reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip
of orange peel and set aside the reduced orange juice. Using an
electric mixer, beat the cream cheese, sugar, grated orange zest,
Crantasia, and reduced orange juice until smooth. Beat in the melted
white chocolate and then the eggs, one at a time, beating just
until combined. Pour the cranberry glaze filling into the prepared
crust, spreading evenly. Pour the white chocolate filling over
the cranberry layer and bake about 50 minutes (the top will be
dry and the sides puffed slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room
temperature. Chill in the refrigerator overnight.

Cover a wire rack with waxed paper. Set aside. Combine the water
and sugar in a heavy shallow wide skillet. Stir over medium heat
until the sugar dissolves. Simmer 5 minutes longer. Add the orange
slices 1 at a time and adjust the heat so that the syrup bubbles
only around the edges of the pan. Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges are
translucent and the orange peels tender, about another one hour
longer. Lift and drain each orange slice out of the syrup, and
arrange the slices in a single layer on the prepared rack. Let
dry 1 hour. Boil the orange-sugar syrup until thick, about 6
minutes. Loosen and remove the sides of the springform pan. Set
the cheesecake on a serving dish. Overlap the candied orange slices
around the top of the cheesecake. Reheat the orange syrup, if
necessary, and brush over the orange slices. Drizzle any remainder
over each serving. Garnish: whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied
Orange Topping if you prefer.


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