Cheesecake With Orange Rum Sauce

The orange rum sauce gives this old standard cheesecake a new twist. Cook time includes baking,cooling and refridgeration time for cheesecake (10 hours total).

• Ready In: 10 hrs 20 mins
• Yields: 1 10-inch cheesecake

Ingredients

• 4 (8 ounce) packages cream cheese, softened
• 1⁄2 cup butter, softened
• 2  cups sour cream
• 1 1⁄4 cups sugar
• 2  tablespoons cornstarch
• 2  teaspoons lemon juice
• 1  teaspoon vanilla
• 5  eggs

• Orange Rum Sauce

• 1⁄2 cup  orange rind, sliced into thin strips (3 oranges)
• 1  cup  orange juice, from the above 3 oranges
• 1⁄2 cup corn syrup
• 1⁄4 cup sugar
• 1⁄4 cup dark rum
• 1⁄4 cup  macadamia nuts, chopped

Directions

1. Preheat oven to 375 degrees.
2. Thoroughly greas a 10" springform pan.
3. Beat together cream cheese & butter until creamy.
4. Blend in sour cream.
5. Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended.
6. Add eggs, one at a time, beating well after each addition.
7. Pour into prepared pan.
8. Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan.
9. Bake 1 hour or until set.
10. Turn off oven and let cheesecake cool for 1 hour with oven door slightly open.
11. Remove cheesecake from oven; let stand on wire rack for 2 hours.
12. Loosen cake from rim of pan; cool completely before removing rim of pan.
13. Refridgerate at least 6 hours before serving.
14. ************************************************************.
15. Orange Rum Sauce:
16. Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes.
17. Add corn syrup, sugar, and rum; stir until the sugar dissolves.
18. Increas heat to high; bring to a boil.
19. Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy.
20. Remove from heat; cool throughly.
21. Stir in macadamia nuts and serve over slice of cheesecake.