Chocolate Orange Cheesecake

Makes 7-inch spring form pan; double for a 9-inch pan. Recipe is by Teresa B. Day.

1 sleeve graham crackers

3 tablespoons butter, melted

1 teaspoon vanilla

4 ounces semisweet chocolate, melted

2 (8-ounce) packages cream cheese, softened

1/3 cup sugar

¼ cup orange juice

2 tablespoons orange zest

2 eggs

1. Preheat oven to 350 F. Grease spring form pan. Combine graham crackers, melted butter and vanilla in a small bowl. Press the mixture into the baking pan and up the sides at least 2 inches. Prebake for 8 minutes then set aside.

2. Melt the chocolate in a small saucepan and set aside to cool. While the chocolate cools, mix the cream cheese, sugar, orange juice and zest. Add eggs one at a time, then chocolate and mix well.

3. Pour mixture into the crust and bake for 45 to 60 minutes or until center is almost set and edges are just firm. Cool in pan on a wire rack then refrigerate for 8 hours. Gently run a knife around the edge of the cheesecake before releasing the sides of the pan.