Recipe: Fuzzy Navel Cheesecake with Cookie Crust and Orange Marmalade Glaze (using Peach Snapps) for Judy Kelly

FUZZY NAVEL CHEESECAKE WITH COOKIE CRUST

FOR THE COOKIE CRUST:
3/4 cup all-purpose flour
2 1/2 tablespoons plus 3/4 cup granulated sugar, divided use
1 egg, lightly beaten
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
FOR THE FILLING:
3 packages (8 ounces each) cream cheese, softened
1/4 cup sour cream
5 teaspoons plus 1 1/2 tablespoons cornstarch, divided use
3 eggs
1 egg yolk (can be omitted)
1/2 cup plus 1 1/2 tablespoons frozen orange juice concentrate, thawed, divided use
1/4 cup plus 3 tablespoons peach schnapps, divided use
4 teaspoons lemon juice, divided use
1 1/4 teaspoons vanilla extract
FOR THE ORANGE MARMALADE GLAZE:
2/3 cup orange marmalade

TO MAKE THE COOKIE CRUST:
Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

In medium bowl, stir together 3/4 cup flour and 2 1/2 tablespoons sugar. Add 1 egg, butter and vanilla extract. Beat with electric mixer until well combined. With greased fingers press dough evenly onto bottom of prepared pan.

Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove from oven and set aside. (Can also use 8 ounce package refrigerated sugar cookie dough.)

TO MAKE THE FILLING:
In large bowl combine first cream cheese, the remaining 3/4 cup sugar, sour cream, and 5 teaspoons cornstarch. Beat with electric mixer until smooth. Add 3 eggs and 1 egg yolk, one at a time, beating well after each addition. Beat in 1/2 cup orange juice concentrate, peach schnapps, 2 teaspoons lemon juice and vanilla extract. Pour mixture over the crust.

Bake at 350 degrees F for 15 minutes.

Lower temperature to 200 degrees F and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.

TO MAKE THE GLAZE:
In small saucepan, combine orange marmalade, remaining 3 tablespoons peach schnapps, remaining 1 1/2 tablespoons cornstarch, remaining 1 1/2 tablespoons orange juice concentrate, and the remaining 2 teaspoons lemon juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Pour glaze over cheesecake. Chill until serving time.

Adapted from source: That's my Home