Mandarin Orange Cheesecake with Chocolate

1 (9-ounce) package chocolate wafer cookies

4 tablespoons butter, melted

2 (8-ounce) packages cream cheese, softened

1 cup sugar

4 eggs

1/2 cup whipping cream

1 teaspoon vanilla

1 1/2 teaspoons orange extract

1 (15-ounce) can mandarin orange segments, drained

Chocolate Glaze

In a food processor, process cookies until finely crushed. Add butter and process until well mixed. Press into bottom and up sides of a 9-inch springform pan. Refrigerate while preparing filling.

In bowl of electric mixer, combine cream cheese and sugar. Beat until smooth. Beat in eggs, one at a time. Add cream, vanilla, orange extract and 1 tablespoon chopped orange segments and continue beating 3 to 4 minutes. Place remaining orange segments on paper towels to drain.

Spoon filling into crumb-lined pan. Bake in preheated 300-degree oven 1 hour and 35 to 45 minutes (or until center just jiggles slightly). Cool to room temperature, then refrigerate 2 to 3 hours.

Meanwhile, cut each orange segment in half, butterfly style from wide end, 3/4 of way through and open flat. Drain on paper towels.

Place oranges open flat, in single layer, evenly over top of cheesecake. Spoon Chocolate Glaze over cake and around sides. Refrigerate several hours until set.

Makes 1 (9-inch) cheesecake.

CHOCOLATE GLAZE: In medium skillet, combine 1/4 cup (1/2 stick) butter, 3 tablespoons whipping cream, 3 tablespoons light corn syrup and 1 teaspoon vanilla. Heat mixture to boiling. Remove from heat. Add 1 cup semisweet chocolate pieces. Cover and let stand 5 minutes. Stir until glaze is smooth and the consistency of whipping cream.