Preparation / Directions:
combine ground gingersnaps, butter, and half the orange zest-mix well press onto bottom and up sides of a springform pan combine orange juice and ginger in a saucepan, over a moderate flame bring to a boil and simmer for 12 minutes, until reduced to 3 tablespoons
strain well, set aside combine cream cheese, 2/3 cup sugar, remaining orange zest, and vanilla in a mixer bowl process until well blended and very smooth add strained orange juice mixture-mix well with mixer running on a low speed, add melted white chocolate in a thin-steady stream beat on a medium speed until very well combined beat in eggs, one at a time, until well combined pour batter into prepared crust bake @ 350 degrees for 45-50 minutes, just until top is dry and sides have puffed up slightly (most of cheesecake will jiggle when shaken) remove to a rack to cool completely cover and chill for 4-48 hours combine water and remaining 2 cups sugar in heavy saute pan, over a medium flame heat and stir until sugar has dissolved completely bring to a slight boil and allow to simmer for 5-6 minutes add orange slices, one at a time adjust heat so that only edges of pan bubble heat for 60 minutes turn over top layer of oranges heat for another 60 minutes remove orange slices to cool on a sheet of waxed paper or parchment simmer sugar syrup for 5-6 minutes, until thickened arrange orange slices on top of cheesecake in an overlapping pattern brush with thickened sugar syrup garnish with mint leaves serve at room temperature
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