Arizona Sunset Cheesecake PART #2

Cranberry Glaze Filling:

Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.

White Chocolate Filling:

Reset the oven to 350 degrees F. Boil the orange juice
and piece of orange peel in a heavy medium saucepan until
the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside
the reduced orange juice.

Using an electric mixer, beat the cream cheese, sugar, grated
orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a
time, beating just until combined.

Pour the cranberry glaze filling into the prepared crust,
spreading evenly.

Pour the white chocolate filling over the cranberry layer and
bake about 50 minutes (the top will be dry and the sides puffed
slightly - the center will not be set).

Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.


Candied Oranges Topping:

Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves.
Simmer 5 minutes longer.
Add the orange slices 1 at a time
and adjust the heat so that the syrup bubbles only around the
edges of the pan.

Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges
are translucent and the orange peels tender,
about another one hour longer.

Lift and drain each orange slice out of the syrup, and arrange
the slices in a single layer on the prepared rack.

Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes.
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the
cheesecake.

Reheat the orange syrup, if necessary, and brush over the orange
slices.

Drizzle any remainder over each serving. Garnish: whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied
Oranges Topping if you prefer.