—–BASE—– 1 1/4 c Old fashioned or quick oats,
1/4 c Packed brown sugar
2 tb Flour
1/4 c Margarine, melted
—–BODY—– 3 pk 8-ounce cream cheese, soften
3/4 c Granulated sugar
2 ts Grated orange peel
1 t Vanilla
4 ea Eggs
—–TOPPING—– 1/2 c Packed brown sugar
1/3 c Light corn syrup
1/4 c Margarine, melted
1 t Vanilla
BASE: Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 15 minutes.
BODY: Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325, 1 hour and 5 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. TOPPING: Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.