Orange Cheesecake with Caramel-Orange Sauce

• 11 whole graham crackers, broken
• 1/4 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 4 8-ounce packages cream cheese, room temperature
• 1 1/3 cups sugar
• 6 large eggs
• 3 tablespoons orange liqueur
• 5 teaspoons finely grated orange peel
• 2 teaspoons vanilla extract
• Caramel-Orange Sauce

1. Position rack in center of oven; preheat to 450F.
2. Grind crackers and sugar in processor until fine crumbs form.
3. Add butter; process until crumbs are slightly moist.
4. Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
5. Bake until set, about 12 minutes.
6. Transfer to rack; cool completely.
7. Maintain oven temperature.
8. Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
9. Add eggs, liqueur, orange peel and vanilla.
10. Beat just until blended.
11. Pour filling into crust-lined pan.
12. Bake cake 15 minutes.
13. Reduce oven temperature to 300F.
14. Bake until cake is puffed, outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer.
15. Transfer cake to rack.
16. Run knife around pan sides to loosen; cool.
17. Chill cheesecake overnight.
18. (Can be made 2 days ahead.
19. Cover; keep chilled.)
20. Serve with Caramel-Orange Sauce.

graham crackers, sugar, unsalted butter, cream cheese, sugar, eggs, orange liqueur, vanilla, caramelorange sauce

Taken from www.epicurious.com/recipes/food/views/orange-cheesecake-with-caramel-orange-sauce-103152 (may not work)