Grand Marnier Cheesecake

• 1 9 inch sponge cake layer about 1/4 inch thick
• 3 tablespoons water
• 1 cup plus 3 tablespoons sugar
• 5 tablespoons Grand Marnier
• 1 tablespoon cognac
• 1 envelope unflavored gelatin
• peel from 1 medium orange, removed with a swivel-bladed peeler
• 1 pound cream cheese at room temperature, cut into 8 pieces
• 1/2 cup fresh orange juice, strained
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream, whipped

1. Place the cake layer in the bottom of a 9 inch spring form pan.
2. Bring the water and 3 tablespoons of sugar to the boil. Cool to room temperature and stir in 3 tablespoons of Grand Marnier. Brush the surface of the cake with the mixture and set a side.
3. Combine the remaining Grand Marnier and cognac in a small sauce pan. Soften the gelatin in the mixture, then stir over low heat until the gelatin has disloved.
4. Process the remaining sugar and orange peel with the metal blade of a food processor until the peel is finely chopped, about 1 minute. Add the cream cheese and process until smooth, about 30 seconds, scraping down the work bowl as necessary. Add the juices, vanilla and process for 30 seconds more.
5. With the motor running, pour the gelatin mixture through the feed tube and process until well mixed, about 5 seconds. Add the whipped cream and pulse to combine about 3 pulses
6. Pour the mixture into the prepared pan, smooth the surface with a spatula, and refrigerate over night.
7. If desired garnish each slice with whipped cream and orange segments.

cake layer, water, sugar, grand marnier, cognac, unflavored gelatin, orange, cream cheese, orange juice, lemon juice, vanilla, heavy cream

Taken from www.epicurious.com/recipes/member/views/grand-marnier-cheesecake-50012787 (may not work)