crust
11 whole graham crackers, broken
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
6 large eggs
3 tablespoons orange liqueur
5 teaspoons finely grated orange peel
2 teaspoons vanilla extract
Caramel-Orange Sauce
Position rack in center of oven; preheat to 450�F.
Grind crackers and sugar in processor until fine crumbs form.
Add butter; process until crumbs are slightly moist.
Press onto bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
Bake until set, about 12 minutes. Transfer to rack; cool completely.
Maintain oven temperature.
For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Add eggs, liqueur, orange peel and vanilla. Beat just until blended.
Pour filling into crust-lined pan.
Bake cake 15 minutes. Reduce oven temperature to 300�F. Bake until cake is puffed,
outer 2-inch edge is set and center moves just slightly when shaken, about 55 minutes longer.
Transfer cake to rack. Run knife around pan sides to loosen; cool.
Chill cheesecake overnight. (Can be made 2 days ahead. Cover; keep chilled.)
Serve with Caramel-Orange Sauce.
Makes 8 to 10 servings.