Orange Poppy Seed Cheesecake Recipe

Directions:

1. Preheat oven to 325°F For the Crust, mix all ingredients in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Set aside.
2. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add remaining ingredients; beat until smooth. Pour into crust.
3. Bake 1 hour and 15 minutes or until top is lightly browned and center is almost set. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hour or overnight.
4. For the Raspberry Sauce, purée raspberries in blender. Strain seeds from sauce; discard seeds. Stir in vanilla. Cover and refrigerate until ready to serve.
5. To serve, spoon Raspberry Sauce on dessert plates, then place cheesecake slices on sauce. Garnish with whipped cream and orange slices, if desired.