Serves: 5
Total Calories: 1,078

1/3 stick butter
1 cup graham cracker crumbs
2 pounds cream cheese
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons Grand Marnier or orange juice, divided

Melt butter and mix well through graham cracker crumbs. Press into bottom of greased aluminum pan* and set aside. Into one large mixing bowl, put all other ingredients with the exception of 1 tablespoon Grand Marnier or orange juice. Mix well with any type of electric mixer or place ingredients in a blender. Be sure all ingredients are thoroughly blended and creamy.

Pour mixture into pan. Shake gently to distribute contents evenly. Over top of cake, slowly pour remaining tablespoon Grand Marnier or orange juice (this will give a nice glaze). Now place pan into center of large roasting pan or any other container that will allow at least 1?2-inch air around cheesecake pan (sides of cheesecake pan must not touch lower pan). Now pour boiling water into lower pan until it reaches half-way up cheesecake pan.

Place into preheated 325° oven and bake 11?2–2 hours. Cake should look firm and lightly browned. Turn oven off and let cake remain for additional 20 minutes. Remove and let cool down to room temperature. Turn upside down onto serving platter and refrigerate. This cake also freezes beautifully for future use.

*Recipe requires a solid-bottom cheesecake pan.

Nutritional Facts:

Serves: 5
Total Calories: 1,078
Calories from Fat: 670

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Sour Cream Chocolate Cake
Chocolate Upside-Down Cake
Easy Chocolate Chip Cake
Tasty Cakes
Chocolate Mousse Cake
Rocky Roadhouse Cake
Apple Dapple
Dutch Apple Cake
Apple Pie Cake
Blueberry Tea Cake
Melt-In-Your-Mouth Blueberry Cake
Pineapple Cake with Cream Cheese Ginger Frosting
Lemonade Cake
Eggnog Cake
Black Walnut Cake
Coconut Caramel Cake/ Pie
Carrot Cake
Fudge Truffle Cheesecake
New York Cheesecake
Bavarian Apple Cheesecake
Amaretto Cheesecake
Almond Cheesecake with Raspberries