Ingredients
2
cups gingersnap cookie crumbs (32 cookies)
1/4
cup butter or margarine, melted
4
packages (8 ounces each) cream cheese, softened
2/3
cup sugar
1/2
cup sour cream
1
tablespoon grated orange peel
4
eggs
1/2
cup sour cream
2
tablespoons sugar
2
cups sliced fresh fruit
Preparation
Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.
