ORANGE-BUTTERSCOTCH CHEESECAKE

Crust

1 1/4 cups old fashion or quick cook oats, raw
1/4 cup packed brown sugar
2 tbsp white whole-wheat flour
1/4 cup butter, melted

Preheat oven to 350 degrees.

Combine all ingredients and press onto the bottom of a 9-inch springform pan.

Bake at 350 degrees for 15 minutes. Remove from oven and set aside.

Lower oven temperature to 325 degrees.

Filling
2 pkgs (8-oz each) cream cheese, softened
1 pkg (8-oz) low-fat cream cheese, softened
3/4 cup granulated sugar
2 tsp orange zest
1 tsp vanilla extract
4 large eggs

Combine the cream cheese, low-fat cream cheese, sugar, zest and extract in a mixer bowl. Mix on medium speed until well blended. Add the eggs, one at a time, beating after each egg; pour mixture over the crust.

Bake cake at 325 degrees for 1 hour and 5 minutes.

Remove cake from oven to a wire rack. Run a thin knife around the edge to loosen from pan. Allow cake to cool completely before removing from pan.

Glaze
1/2 cup packed brown sugar
1/3 cup clear corn syrup
1/4 cup butter, melted
1 tsp vanilla extract

Combine the sugar, syrup and butter in a saucepan; bring mixture to a boil, stirring constantly. Remove from the heat and stir in the vanilla extract.

Spoon glaze over the top of the cake.

Garnish with a thin orange slice and a mint leaf, if desired.

Yield: 10 to 12 servings

Note: This is my version of a recipe I got from Kraft Foods several years ago.