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Orange Cheesecake

1 (11-ounce) can mandarin oranges, well drained, juice reserved
1 (8-ounce) package cream cheese
1 (3-ounce) package cream cheese
1/2 cup sugar
2 eggs
1/2 cup toasted whole wheat bread crumbs
2 cups water

1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon orange extract

Line souffle dish or 6-inch spring form pan with aluminum foil.
Decoratively arrange orange sections in bottom of dish. Beat cream
cheese until smooth. Beat in 1/2 cup sugar. Beat in eggs, one at
a time. Pour mixture over orange sections. Sprinkle with crumbs.
Cover dish securely with aluminum foil. Place cooking rack or
steamer basket and 2 cups water in 6-quart pressure cooker. Place
dish on rack or in basket. Close cover securely. Place pressure
regulator on vent pipe. COOK 20 MINUTES, at 15 pounds pressure.
Cool cooker at once. Remove cheesecake and cool in souffle dish on
wire rack. Loosen edges and unmold. Refrigerate until chilled.
Meanwhile, mix 1/4 cup sugar and cornstarch in small saucepan. Stir
in 1/2 cup of reserved mandarin orange juice. Cook and stir until
sauce boils and thickens. Stir in extract. Let cool and spoon
sauce over cheesecake.


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