Orange-Butterscotch Cheesecake

• 1 1/4 cups rolled oats
• 1/4 cup brown sugar
• 2 tablespoons flour, all-purpose
• 1/4 cup margarine melted
• 3 packages cream cheese
• 3/4 cup sugar granulated
• 2 teaspoons orange zest grated
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup brown sugar
• 13 cup corn syrup, light
• 1/4 cup margarine melted
• 1 teaspoon vanilla extract

1. Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan.
2. Bake at 350F (180C).
3. for 15 minutes.
4. Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended.
5. Add eggs, one at a time, mixing well after each addition; pour over crust.
6. Bake at 325F (160C), 1 hour and 5 minutes.
7. Loosen cake from rim of pan; cool before removing rim of pan.
8. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly.
9. Remove from heat; stir in vanilla.
10. Chill until slightly thickened.
11. Spoon over cheesecake.
12. Garnish with orange slice and fresh mint, if desired.

rolled oats, brown sugar, flour, margarine, cream cheese, sugar, orange zest, vanilla, eggs, brown sugar, corn syrup, margarine, vanilla

Taken from recipeland.com/recipe/v/orange-butterscotch-cheesecake-44482 (may not work)