| In medium bowl stir together flour and sugar. Add egg, butter and vanilla extract. Beat with an electric mixer till well combined. With generously greased fingers, press the dough evenly onto the bottom of a 9" springform pan. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove from oven and set aside. Peach orange filling: 24 ounces cream cheese
3/4 cup sugar
1/4 cup sour cream
5 tsp. cornstarch
3 eggs
1 egg yolk
1/2 cup frozen orange juice concentrate, thawed
1/4 cup peach schnapps
2 tsp. lemon juice
1 1/4 tsp. vanilla
In a large bowl combine cream cheese, sugar, sour cream and cornstarch. Beat with an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in juice concentrate, peach schnapps, lemon juice and vanilla. Pour the mixture over crust. Bake at 350 degrees for 15 minutes. Lower temp to 200 degrees and bake for 1 hour and 10 minutes. Remove the cake from oven and run a knife around edge of pan. Chill, uncovered, overnight. Orange marmalade glaze: 2/3 cup orange marmalade
Tbsp. Peach Schnapps
1 1/2 tbsp. cornstarch
1 1/2 tsp. frozen orange juice concentrate, thawed
2 tsp. lemon juice
In small saucepan stir together marmalade, schnapps, cornstarch, orange juice concentrate and lemon juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time.
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