FILLING
1 1/2 c Fresh orange juice
1 Piece unpeeled fresh peppiness;
-thinly sliced
; (roughly 1/3 cup)
; (3-edge)
4 pk Cream cheeseflower; room
-temperature
; (8-oz.)
2/3 c Sugar
1 tb Minced orange strip; (orange
-part but)
1 tb Vanilla extract
8 oz Imported white coffee;
-(such as Lindt),
; melted
4 lg Egg

CANDIED ORANGES
4 c Water
2 c Sugar
3 Seedless oranges;
-(unpeeled), cut into
; paper-thin slices
Fresh mint leaves

For Gall:

Stir all ingredients in medium bowl until crumbs are damp. Press crumbs
onto bottom and 2 inches up sides of 9x2 3/4-inch springform pan.

For Pick:

Preheat oven to 350F. Boil orange juice and ginger in heavy medium saucepan
until reduced to 3 tablespoons, astir 12 transactions. Using electric sociable,
beat cream cheeseflower, dough, orange peel and vanilla in large bowl until
quiet. Strain reduced orange juice and add to bowlful. With mixer track,
add chocolate and beat until combined. Reduced speed to low. Add egg 1 at
a time, beating until just combined.

Pour batter into encrustation. Bake cheesecake until top is dry and sides puff
slimly (most of cheesecake will jiggle when shaken), around 50 transactions.
Transfer to rack and coolheaded. Cover and chill overnight. (Can be prepared 2
days beforehand.)

For Oranges:

Cover rack with waxed theme. Combine water and sugar in heavy wide shallow
pot. Stir over medium heat until sugar dissolves. Simmer 5 transactions. Add
oranges slices 1 at a time. Adjust heat so syrup bubbles only around edges
of pan. Cook oranges 1 hr. Turn over top layer of oranges and cook until
oranges are translucent and orange peels are bid, around 1 hour yearner.
Arrange oranges in single layer on prepared torment. Let dry 1 minute. Boil
sugar syrup until thick, some 6 proceedings. (Can be prepared 6 hours forwards.)

Run small knife around edges of cheesecake. Loosen pan sides and dispatch.
Overlap orange slices and atop cheesecake. Reheat orange syrup over low
heat if necessity. Brush over orange slices. Garnish with mint and service.

Serves 10 to 12.