Crust 12 milk chocolate sandwich cream cookies, crushed 3 tbs butter Chocolate Orange Frosting 1/3 cup orange marmalade 1/4 cup frozen orange juice contentrate (thawed) 2 tsp lemon juice 1 tbs cornstarch Fresh sliced fruit Shaved white chocolate

Filling 1 1/2 lb cream cheese 2/3 cup sugar 5 tsp flour 3 eggs, plus 1 egg yolk 1/4 cup sour cream 1/2 cup amaretto 1 tsp almond extract 1/4 cup chopped almonds, toasted

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  Melt butter and mix with crushed cookies to make standard cheesecake crust. Press into 9 inch springform pan.
  Beat cheese, sugar, flour in large bowl till smooth. Beat in eggs and extra yolk, one at a time, then beat in sour cream, amaretto, and almond extract. Stir in toasted amonds, then pour mixture over crust in springform pan.
  Bake at 350 for 15 minutes, then lower temp to 200 and bake for additional 70 minutes or till center is no longer wet and shiny. Run knife around edge inside edge of pan. Turn off oven, then return cake to oven for 30 minutes.Remove and chill uncovered overnight.
  To make topping, use small saucepan and low heat and stir marmalade, orange juice, lemon juice, and cornstarch. Cook slowly till thickened. Cook and stir additional 2 minutes. Pour over cheesecake, garnish with fruit and nuts. Serve chilled.