This show-stopping cheesecake dessert gets a crown of grapes and marmalade glaze.
For crust, in a bowl, stir together crushed graham crackers, flour, pecans, butter, and the 1/4 cup sugar. Press onto bottom of a 9-inch springform pan. Place on a shallow baking pan in oven. Bake in a 350 degree F oven for 8 minutes.
Meanwhile, for filling, in a large mixing bowl, beat cream cheese and the 2/3 cup sugar with an electric mixer on medium-high speed until fluffy. Add eggs, orange peel, and orange juice all at once, beating on low speed until just combined. Pour over baked crust.
Bake in 350 degree F oven 35 to 40 minutes or until center appears to be nearly set when you shake it. Cool for 15 minutes. Loosen from sides of pan. Cool 30 minutes more; remove sides of pan. Cool completely. Cover; chill 4 to 24 hours.
In a saucepan, combine marmalade, grapejuice, orange liqueur, and cornstarch. Cook and stir until bubbly; cook and stir for 2 minutes more. Remove from heat. Chill.
Just before serving, arrange grapes atop the cheesecake. Spoon glaze over grapes. Makes 12 to 16 servings.
