An irresistibly-delicious, birthday party-elegant cheesecake with espresso, chocolate and orange. With orange segments and chocolate leaves as garnish.
Preheat oven to 325°F. Combine all crust ingredients in small bowl: mix well. Press firmly on bottom and slightly up sides of 9-inch springform pan. Bake 13 to 15 minutes or until crust is slightly puffed and light brown.
Beat cream cheese and sugar in large bowl until smooth and creamy. On low speed, slowly add remaining filling ingredients except eggs. Beat at medium speed until smooth and creamy. Add eggs, one at a time, beating well after each addition. Pour into partially baked crust. Bake at 325°F for 50 to 60 minutes or until softly set in center and slightly puffed at edges. Remove from oven: cool 10 minutes. Meanwhile, combine all topping ingredients in small bowl; mix well. Spread topping over cheesecake. Continue baking 15 to 20 minutes or until topping is just set. Cut around edge of cheesecake to loosen from pan. Cool 1 hour. Refrigerate until completely chilled. Garnish with chocolate curls or leaves and orange segments.
For reduced fat version, substitute 70% spread margarine for the butter in the crust. Substitute non-fat cream cheese for the cream cheese, and 3/4 cup refrigerated or frozen non-fat egg product, thawed, (adding 1/4 cup at a time) for the 3 eggs in the filling. Substitute non-fat sour cream for the sour cream in the topping. Proceed as directed.