Orange Cheesecake with Gingersnap Crust and Candied Orange Slices

The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping.

Gingersnap Orange Crust:
3 cups gingersnap cookies (about 60), crushed
2 tsp. + 2 Tbsp. orange zest, freshly grated, divided
1/3 cup butter, melted

Cheesecake:
1½ cups orange juice, freshly squeezed
1/3 cup fresh ginger root, sliced
4 (8 oz) pkg cream cheese, softened
2/3 cup sugar
6 oz white baking chocolate, melted
1 Tbsp. pure vanilla extract
4 large eggs, lightly beaten

Candied Orange Slices:
3 cups water
1½ cups sugar
2 small navel oranges, thinly sliced

Preheat the oven to 325°F (165°C). Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square). Securely wrap foil around pan. Set aside.

In a large bowl, combine crumbs, 2 tsp. orange zest and butter. Press onto bottom and 2" up sides of prepared pan.

In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 Tbsp. Strain and discard ginger.

In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place spring form pan in a large baking pan; add 1" of hot water to larger pan.

Bake for 70-80 minutes or until center is just set and top appears dull.

Remove spring form pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For candied orange slices: In a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.

Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.