Orange Butterscotch Cheesecake

Orange Butterscotch Cheesecake

1-1/4 C. rolled oats
1/4 C. butter or margarine, melted
1/4 C. firmly packed brown sugar
2 T. all-purpose flour
3 8-ounce packages cream cheese, softened
3/4 C. sugar
2 t. grated orange rind
1 t. vanilla extract
4 eggs
1/2 C. firmly packed brown sugar
1/3 C. corn syrup
1/4 C. butter or margarine, melted
1 t. vanilla extract

Preheat oven to 350°F. Grease a 9-inch springform pan with butter.

In a medium bowl, combine oats, butter, brown sugar, and flour; mix thoroughly. Press onto bottom of prepared
springform pan.

Bake for 15 minutes. Cool.

Reduce oven temperature to 325°F.

In a large mixing bowl, combine cream cheese, sugar, orange rind, and vanilla; beat until smooth and well blended.

Add eggs, one at a time, beating well after each addition. Pour into prepared crust.

Bake for 65 minutes. Loosen cheesecake from rim of springform pan. Chill for 2 hours.

In a small saucepan, combine brown sugar, corn syrup, and butter; heat, stirring constantly, until mixture boils.

Remove from heat; stir in vanilla. Let cool. Spoon over cheesecake.