Gingerbread Cheesecake with Orange Sauce

Ingredients

• Gingerbread Cheesecake
• 1-3/4 qt. gingersnaps
• finely crushed
• 1-3/4 cups unsalted butter
• melted
• 4 tubs PHILADELPHIA Cheesecake Batter
• slacked for 1 hour
• 2-2/3 Tbsp. ground ginger
• 1 tsp. ground cloves
• 2-2/3 Tbsp. ground cinnamon
• Orange Sauce
• 1 qt. water
• divided
• 2 Tbsp. cornstarch
• 1-1/2 cups frozen orange juice concentrate
• thawed
• 2 cups sugar
• 2 Tbsp. unsalted butter
• 4 each vanilla beans
• scraped
• 2 qt. navel oranges
• cut into supremes King Soopers 1 lb For $0.99 thru 02/09

Instructions

1. Gingerbread Cheesecake: Combine cookie crumbs and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
2. Bake in 325 degrees F standard oven 10 min.
3. ; cool.
4. Add 2 tsp.
5. each cinnamon and ginger, and 1/4 tsp.
6. cloves to cheesecake batter in each tub; mix well.
7. Pour 1 tub batter over each crust.
8. Bake as directed on cheesecake tub; cool completely.
9. Refrigerate several hours or until chilled.
10. Cut each cheesecake into 12 slices.
11. Orange Sauce for each Cheesecake: Mix 1/4 cup (2 oz.)
12. water and cornstarch.
13. Add 7 oz.
14. water, 6 Tbsp.
15. orange juice concentrate, 1/2 cup sugar, 1-1/2 tsp.
16. butter and seeds from 1 vanilla bean to small saucepan; bring just to boil on medium heat.
17. Reduce heat to medium-low.
18. Add cornstarch slurry; whisk 1 min.
19. Remove from heat.
20. Stir in oranges; cool..
21. For each serving: Top 1 Cheesecake slice with 1/4 cup Orange Sauce.