Orange Cream Cheesecake

Crush the graham crackers. Mix the crumbs with the sugar and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling.

Preheat the oven to 325 degrees F.

Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes.

Add the eggs, granulated sugar, flour, salt, vanilla, and gently cream together until smooth. Do not over beat. Too much air in the filling will cause the cake to sink and crack.

Remove 2 cups of the filling and add the orange juice concentrate, extract and coloring to the removed filling. Set aside.

Add the whipping cream to the remaining vanilla filling. Spread the vanilla filling in the on the crust. Carefully spoon the orange filling around the edge of the cheesecake letting the orange filling flow to the center. Smooth if necessary.

Bake for 40 to 50 minutes or until the top starts to turn golden and the center of the cake is just slightly jiggly. Because it is not as thick, a 10-inch cheesecake will bake more quickly than a nine.

Let the cheesecake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely.

Refrigerate for several hours. Garnish with whipped cream.