Orange And Ginger Marmalade Cheesecake

• 30 None gingersnap cookies
• 1/3 cup flaked coconut
• 8 tbsp (1 stick) butter, melted and cooled
• 3 pkg (8 oz each) cream cheese, at room temperature
• 1 1/4 cups sour cream
• 1 cup sugar
• 3 None eggs, at room temperature
• 2 tsp vanilla extract
• 1/2 cup orange and ginger marmalade, warmed
• None None Whipped cream, to serve

1. Preheat the oven to 300u0b0F. Grease a 9-inch springform pan. Line bottom with parchment paper. Place on a baking sheet.
2. Process cookies and coconut to make fine crumbs. Add butter; process until combined. Press firmly into bottom of prepared pan. Refrigerate for 15 mins.
3. Wipe bowl clean. Process cream cheese, sour cream, sugar, eggs and vanilla until combined and smooth. Pour into springform pan (tap pan lightly to release air bubbles from mixture).
4. Bake for 50-55 mins or until center is almost set. Turn off oven. Cool completely in oven with door ajar. Carefully spread warm marmalade over top of cake. Refrigerate for 4 hours or overnight. Serve with whipped cream.

cookies, flaked coconut, butter, cream cheese, sour cream, sugar, eggs, vanilla, orange and, cream

Taken from recipes-plus.com/api/v2.0/recipes/24451 (may not work)