Orange-Glazed Cheesecake with Gingersnap Crust

Ingredients

• Crust:
• 1 cup gingersnap crumbs (about 20 cookies, finely crushed)
• 2 tablespoons sugar
• 1 tablespoon butter, melted
• Cooking spray
• Filling:
• 2 (8-ounce) blocks fat-free cream cheese, softened
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 (8-ounce) carton reduced-fat sour cream
• 1/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1/4 cup thawed orange juice concentrate, undiluted
• 1 tablespoon Grand Marnier (orange-flavored liqueur) or orange juice
• 2 teaspoons vanilla extract
• 3 large eggs
• 2 large egg whites
• Topping:
• 1/2 cup orange marmalade
• 1 tablespoon Grand Marnier (orange-flavored liqueur) or orange juice
• 1 orange, peeled and sliced

Preparation

1. Preheat oven to 325°.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 5 minutes.
3. To prepare filling, beat cheeses and sour cream in a large bowl with a mixer at high speed until smooth. Lightly spoon flour into a dry measuring cup, and level with a knife. Add the flour, sugar, and next 3 ingredients (sugar through vanilla extract), and beat well. Add the eggs and egg whites, 1 at a time, beating well after each addition.
4. Pour the cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched. Remove the cheesecake from oven, and run a knife around the outside edge. Cool to room temperature. Remove sides.
5. To prepare the topping, combine marmalade and 1 tablespoon liqueur. Spread half of mixture over top of cheesecake. Cut the orange slices in half, and arrange over cheesecake. Spread with remaining marmalade mixture. Cover and chill at least 8 hours.