Fuzzy Navel Cheesecake

Cookie Crust
3/4 cup all-purpose flour
2 1/2 tablespoons granulated sugar
1 egg, lightly beaten
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract

Filling
24 ounces cream cheese
3/4 cup granulated sugar
1/4 cup sour cream
5 teaspoons cornstarch
3 eggs
1 egg yolk (can be omitted)
1/2 cup frozen orange juice concentrate, thawed
1/4 cup peach schnapps
2 teaspoons lemon juice
1 1/4 teaspoons vanilla extract

Orange Marmalade Glaze
2/3 cup orange marmalade
3 tablespoons peach schnapps
1 1/2 tablespoons cornstarch
1 1/2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons lemon juice

Cookie Crust: In medium bowl, stir together flour and sugar. Add egg, butter and vanilla extract. Beat with electric mixer until well combined. With greased fingers press dough evenly onto bottom of greased 9-inch springform pan. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove from oven and set aside. (Can also use 8 ounce package refrigerated sugar cookie dough.)

Filling: In large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs and yolk, one at a time, beating well after each addition. Beat in orange juice, peach schnapps, lemon juice and vanilla extract. Pour mixture over the crust. Bake at 350 degrees F for 15 minutes.

Lower temperature to 200 degrees F and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.

Glaze: In small saucepan, combine all ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time.

Makes 12-18 servings.