Strawberry-Orange Cheesecake With A Shortbread Cookie Crust

• For the shortbread crust
• 20 to 24 small shortbread cookies
• 1 tablespoon granulated sugar
• 4 tablespoons melted butter
• For the cheesecake and glaze.
• 2 eight ounce packages of cream cheese, softened
• 1/2 cup granulated sugar
• 4 eggs
• 2 teaspoons finely grated orange zest
• 3/4 cup fresh orange juice, divided (1/4 cup plus 1/2 cup)
• The cooled shortbread cookie crust
• 20 to 24 medium strawberries, halved or sliced (about one pint)
• 1 tablespoon granulated sugar
• 2 teaspoons cornstarch
• 2 tablespoons water

1. Whiz the cookies in a food processor to make fine crumbs ( or crush them by hand). You want to end up with 1 1/2 cups of crumbs. Stir in the sugar and melted butter until fully incorporated. Pre heat the oven to 350F. Press the crumb mixture into the bottom of a 9 inch springform pan and bake the crust for 10 minutes. Remove from the oven and cool.
2. Cream the cream cheese and 1/2 cup sugar in an electric mixture and while mixing, add the eggs, one at a time. Stir in the orange zest and 1/4 cup of the orange juice until fully incorporated. Pour the mixture over the crust and place in the center of a pre heated 350F oven. Bake for 30 to 35 minutes until just set. (Don't worry if you get a little cracking).
3. Cool the cheesecake and top with the strawberries.
4. For the glaze combine the 1/2 cup of orange juice with the 1 tablespoon sugar,cornstarch and water in a small sauce pan. Bring up to a boil and then simmer for about 30 seconds. Cool slightly.
5. Using a pastry brush, brush the top of the cheesecake with the glaze. Refrigerate at least 2 hours before serving.

shortbread crust, shortbread cookies, sugar, butter, eight, granulated sugar, eggs, orange zest, orange juice, cookie crust, strawberries, sugar, cornstarch, water

Taken from food52.com/recipes/30044-strawberry-orange-cheesecake-with-a-shortbread-cookie-crust (may not work)