Sunshine Cheesecake

• 7 oz. Graham Cracker Crumbs
• 7 oz. Gingersnap Cookie Crumbs
• 3 T. Sugar
• 4 T. "Light" Margarine, melted
• 24 oz. Reduced Fat Cream Cheese
• 1 1/3 C Sugar
• 4 T. Frozen Orange Juice Concentrate, thawed
• 4 T. Flour
• 1 t. Vanilla
• 4 Eggs, slightly beaten
• 2 t. Orange Zest
• 8 oz. Fat Free Sour Cream
• 1 T. Sugar
• 1/2 t. Vanilla

1. Preheat oven to 350 degrees. In a medium bowl, combine cookie and cracker crumbs, 3 T. sugar and melted margarine with a fork until combined. Press mixture onto bottom and 2 inches up sides of 9 inch springform pan. Bake for 5-7 minutes, or until just starting to brown. Cool on wire rack while preparing the filling.
2. Combine cream cheese, sugar, orange juice concentrate and 1 t. vanilla. Beat with electric mixer on medium speed until smooth. Add eggs one at a time. Stir in flour and zest.
3. Pour filling into pan. Place pan onto a cookie sheet to keep pan stable. Bake for 45-55 minutes, or until edges appear set when shaken. Remove pan from oven and set on wire rack.
4. Meanwhile, stir together sour cream, sugar and 1/2 t. vanilla. Carefully spread mixture over top of hot cheesecake.
5. Cool in pan for an additional 15 minutes. Run knife around edges to loosen sides. Continue cooling for 30 minutes. Remove sides of pan and cool for 2 hours. Cover and chill at least 4 hours or overnight.
6. If desired garnish cheesecake with orange peel or fresh orange segments.

graham cracker crumbs, cookie crumbs, sugar, margarine, cream cheese, sugar, orange juice, flour, vanilla, eggs, orange zest, sour cream, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/sunshine-cheesecake-1221126 (may not work)