Orange Cheesecake

1. Stage

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.

2. Stage

In a large bowl, combine the crumbs, 2 teaspoons orange zest and butter. Press onto the bottom and 2 inches up sides of a prepared pan.

3. Stage

In a large saucepan, combine orange juice and ginger and bring it to a boil. Reduce the heat and simmer, stirring occasionally, until syrupy and reduced to about three tablespoons. Strain the syrup and discard the ginger.

4. Stage

In a large bowl, beat the cream cheese and sugar until smooth. Beat in ginger syrup, melted chocolate, vanilla and remaining orange zest. Add eggs and beat them on low speed just until combined. Pour into crust. Place springform pan in a large baking pan and add 1 inch of hot water to larger pan.

5. Stage

Bake at 325°F for 70 to 80 minutes or until center is just set and top appears dull. Remove the springform pan from water bath and remove the foil. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight.

6. Stage

In a large skillet, combine water and sugar for the candied orange slices. Cook and stir over medium heat until sugar is completely dissolved. Add orange slices. Bring them to a boil, then reduce the heat and simmer for 45 minutes or until translucent. Drain the oranges on a wire rack and arrange them in a single layer on waxed paper to dry.

7. Stage

Remove the sides of pan and top cheesecake with candied orange slices.