Heat oven to 325°F. Coat an 8-in. springform pan with nonstick spray.
Crust: Break graham crackers into food processor and pulse until fine crumbs form. Or crush crackers to fine crumbs in a plastic food bag with a rolling pin. Transfer to prepared pan. Stir in butter until blended; press firmly over bottom of pan.
Filling: Beat cream cheese and sugar in a large bowl with mixer on medium speed until smooth. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and grated orange peel and juice until combined. Pour over Crust.
Bake 45 minutes or until edge of cheesecake puffs slightly and center still jiggles slightly when shaken. Turn off oven (leave door closed); let cake cool in oven 1 hour.
Carefully run a thin knife around edge of pan to release cheesecake. Cool in pan on a wire rack.
Glaze: Stir ingredients in a small saucepan over low heat until smooth. Remove from heat; let cool slightly.
Remove pan sides; place cheesecake on serving plate. Spread glaze on top, creating pattern with back of a spoon. Place in a cake keeper or cover with a pot and refrigerate at least 4 hours or up to 3 days.
About 60 before serving: Decorate cake with mint and raspberries. Leave at room temperature until serving.
Cal 343 Pro 9 Car 27 Fiber 1
Fat 22 (saturated fat) 13 Chol 108
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Campbell's
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