Mocha-Orange Cheesecake

• 1-1/2 cups chocolate wafer crumbs
• 1/4 cup sugar
• 1 teaspoon grated lemon zest
• 1/4 cup butter, melted
• 2 tablespoons instant coffee granules
• 1/4 cup thawed orange juice concentrate, warmed
• 3 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 4 ounces German sweet chocolate, melted and cooled
• 2 teaspoons vanilla extract
• 4 large eggs, lightly beaten
• 1/2 cup orange marmalade
• 2 tablespoons orange liqueur

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the wafer crumbs, sugar and lemon zest; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a
3. . Bake at 350u0b0 for 5-8 minutes or until set. Cool on a wire rack. Reduce heat to 325u0b0.
4. Dissolve coffee granules in warm orange juice concentrate. In a large bowl, beat cream cheese until smooth; gradually add milk. Beat in the cooled chocolate, vanilla and orange juice mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
5. Bake for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Remove sides of springform pan. To serve, combine orange marmalade and orange liqueur; spread over cheesecake.

chocolate wafer crumbs, sugar, lemon zest, butter, coffee granules, orange juice concentrate, cream cheese, condensed milk, sweet chocolate, vanilla, eggs, orange marmalade, orange liqueur

Taken from www.tasteofhome.com/recipes/mocha-orange-cheesecake/ (may not work)