Good Morning great cooks! I am looking for a orange swirl cheesecake recipe.

Thanks BG in Indy from the 6-28-2010 newsletter. I am sorry it has taken me so long to post this but I had to find it. I didn't have it on my computer.

I got this recipe from a cousin some time ago. She makes it often for family get togethers. It is very good. Tastes kind of like the orange and vanilla popsicles.
Pat So Cal

Orange Ripple Cheesecake

Crust:
8 tablespoons unsalted butter, divided
1 3/4 cups graham cracker crumbs
1 1/4 cups sugar, divided

Filling:
2 pounds cream cheese at room temp.
1 1/2 tablespoons vanilla extract
1/2 cup orange liqueur or orange juice
1/2 to 1 teaspoon orange extract
4 large eggs at room temp.
4 tablespoons heavy cream (I use non fat half and half)
zest of one small orange finely minced
1 pinch salt
8 oz Sour Cream
Orange food coloring

Preheat oven to 350°F.

For Crust:
Combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons butter into the bowl of a food processor and pulse, about 30 seconds until you have crumbs.
Pour this mixtures into a 9" springform pan and press down with your knuckles so the pan is fully covered on the bottom and about 1/2 inch up the sides.
Bake for 12-15 minutes until set. Remove from oven and place on cooling rack.

For Cheesecake:
Lower oven to 275°F.
Place 1 package of cream cheese in a large mixing bowl (or your stand mixer bowl) along with about 1/4 of the remaining cup of sugar, beat until well combined, add in about 1/4 of the sour cream and beat until well mixed. Scraping down the bowl from time to time. Repeat this process until all packages of cream cheese, the sugar and the sour cream are incorporated and well mixed.

At this point add the liqueur or orange juice, vanilla, orange extracts, orange zest, heavy cream, and the salt. Slowly add the eggs, one at a time, while continuing to mix & scrape the bowl. Add heavy cream and whip another minute or two. Reserve 2 cups of the batter and then pour the rest into the spring form pan. With the remaining 2 cups of batter add orange food coloring until you get the color you want. Pour it in 4 dollops on top of the batter in the pan. Using a skewer swirl the orange batter into the rest don’t over do it or you’ll lose the swirls.
On the bottom rack set a baking dish with hot water. On the middle rack place a cookie sheet and set the filled spring form pan in it. Bake for ABOUT 1 hour 45 minutes. All ovens differ. The edges should be set but the center should still be giggly when done. There may be some cracks around the edges up to 3/4 of an inch. Don't worry these will settle beautifully.

Place cake on cooling rack, allow to cool for 30-45 minutes then go around edges with the offset spatula (or a thin knife) to loosen. Allow to continue cooling for 3 more hours. Refrigerate overnight to chill.

Pat So Cal

http://www.nancyskitchen