Ingredients
3 cups crushed gingersnap cookies (about 60 cookies)2 teaspoons plus 2 tablespoons grated orange zest, divided1/3 cup butter, melted1-1/2 cups orange juice1/3 cup sliced fresh gingerroot4 packages (8 ounces each) cream cheese, softened2/3 cup sugar6 ounces white baking chocolate, melted1 tablespoon vanilla extract4 large eggs, lightly beatenCANDIED ORANGE SLICES:3 cups water1-1/2 cups sugar2 small navel oranges, thinly sliced
Preparation
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large bowl, combine crumbs, 2 teaspoons orange zest and butter. Press onto bottom and 2-in. up sides of prepared pan.
In a large saucepan, combine orange juice and ginger; bring to a boil. Reduce heat and simmer, stirring occasionally, until syrupy and reduced to about 3 tablespoons. Strain and discard ginger.
In a large bowl, beat cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For candied orange slices, in a large skillet, combine water and sugar. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring to a boil. Reduce heat; simmer for 45 minutes or until translucent. Drain oranges on a wire rack; arrange in a single layer on waxed paper to dry.
Remove sides of pan. Top cheesecake with candied orange slices. Refrigerate leftovers.
