| 2 | cups gingersnap cookie crumbs (32 cookies) |
| 1/4 | cup butter or margarine, melted |
| 4 | packages (8 ounces each) cream cheese, softened |
| 2/3 | cup sugar |
| 1/2 | cup sour cream |
| 1 | tablespoon grated orange peel |
| 4 | eggs |
| 1/2 | cup sour cream |
| 2 | tablespoons sugar |
| 2 | cups sliced fresh fruit |
| 1. | Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches. |
| 2. | Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. |
| 3. | Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours. |
| 4. | Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator. |
|
| Make this elegant dessert and refrigerate up to 2 days before serving. |
|
| Top cheesecake with frosted cranberries for a touch of elegance. To make, simply roll fresh cranberries in superfine granulated sugar. |
Nutrition Information:
370 ( 250 ); 28 g ( 16 g); 125 mg; 300 mg; 24 g ( 1 g); 7 g 22 %; 8 %; 6 %; 6 %