Orange Cheesecake

Directions

1. 1
   Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
2. 2
   In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
3. 3
   Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
4. 4
   Preheat oven to 350°F.
5. 5
   Place prepared pie crust in center of a cookie sheet (preferably without sides).
6. 6
   Brush crust with some of the orange juice concentrate.
7. 7
   Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
8. 8
   Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
9. 9
   When cooled to room temperature, refrigerate cheesecake for several hours.
10. 10
    While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
11. 11
    If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
12. 12
    Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
13. 13
    When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
14. 14
    Refrigerate any leftovers.