Chocolate Topped Orange Cheesecake

• 2 cups honey maid graham cracker crumbs
• 4 tablespoons butter or 4 tablespoons margarine
• 14 cup sugar
• 4 (8 ounce) packages neufchatel cheese, softened
• 1 cup sugar
• 2 teaspoons vanilla
• 4 eggs
• 1 cup fat free sour cream
• 2 tablespoons grated orange peel
• 2 tablespoons orange juice
• 13 cup betty crocker chocolate fudge frosting, melted
• 4 teaspoons grated orange peel

1. CRUST: Preheat oven to 325F Mix Crust ingredients; press onto bottom of 9-inch springform pan.
2. Bake 10 minute
3. BATTER: Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended.
4. Mix in Batter Flavorings.
5. Add eggs, one at a time, mixing on low speed after each addition just until blended.
6. Pour over crust.
7. BAKING: Bake 60 min or until center is almost set.
8. Run knife or metal spatula around rim of pan to loosen cake.
9. Cool completely.
10. Refrigerate at least 4 hours before serving.
11. Store leftovers in refrigerator.
12. TOPPING: Drizzle each cheesecake slice with melted fudge frosting and garnish with grated orange peel.

honey maid, butter, sugar, neufchatel cheese, sugar, vanilla, eggs, sour cream, orange juice, betty crocker chocolate fudge frosting

Taken from www.food.com/recipe/chocolate-topped-orange-cheesecake-308939 (may not work)