Arizona Sunset Cheesecake

Ingredients
Shortbread Crust: Cranberry Glaze Filling White Chocolate Filling: Candied Orange Topping:
 * 1 1/2 c Flour
 * 1/2 c Finely ground pecans
 * 1/3 c Sugar
 * 1 lg Egg, separated
 * 1/2 c Butter, softened
 * 1 cn Whole berry cranberry- sauce OR 2 cups cranberry orange relish
 * 2 tb Sugar
 * 1 tb Cornstarch
 * 1 tb Grated lemon zest
 * 1 tb Lemon juice
 * 1 1/2 c Fresh orange juice
 * 1-3 Inch x 1 inch piece- of orange peel (orange part only)
 * 4 8 oz pkgs cream cheese
 * 2/3 c Sugar
 * 1 tb Grated orange zest
 * 2 tb Cranberry Liqueur (such- as Crantasia Schnapps)
 * 8 oz White chocolate, melted
 * 4 Eggs
 * 4 c Water
 * 2 c Sugar
 * 3 Seedless oranges (unpeeled)- cut into paper-thin slices

Directions

 * 1) Shortbread Crust: Preheat the oven to 400 degrees F.
 * 2) Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
 * 3) Form a small depression or well in the center of themound.
 * 4) Add the egg yolk and the softened butter to the well, then blend these withthe dry mixture.
 * 5) Mix the ingredients thoroughly using your hands there is no substitute for warm hands.
 * 6) Shape the dough into a ball and wrap in plastic wrap.
 * 7) Chill for at least 10 minutes.
 * 8) Roll out the dough to a thickness of about 1/4-inch.
 * 9) You should have a circle of about 11 inches in diameter.
 * 10) For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
 * 11) Place the circle inside a 9 inch springform pan.
 * 12) Prick the crust several times with a fork to keep the crust from puffing up during the baking.
 * 13) Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
 * 14) Allow to cool. Using the leftover dough, line the sides of the springform pan.
 * 15) Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
 * 16) Make sure that the side crust meets the bottom crust all the way around.
 * 17) Brush the reserved egg white onto the shell, covering the bottom and sides.
 * 18) This will seal the dough and keep it from becoming soggy.
 * 19) Set aside until ready to use.
 * 20) Cranberry Glaze Filling:
 * 21) Mix the sugar and cornstarch together in a small saucepan.
 * 22) Stir in the cranberry sauce.
 * 23) Cook over medium heat, stirring constantly, until thick.
 * 24) Stir in the lemon zest and lemon juice. Set aside to cool slightly.
 * 25) White Chocolate Filling:
 * 26) Reset the oven to 350 degrees F.
 * 27) Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes.
 * 28) Remove and discard the strip of orange peel and set aside the reduced orange juice.
 * 29) Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
 * 30) Beat in the melted white chocolate and then the eggs, beating just until combined.
 * 31) Pour the cranberry glaze filling into the prepared crust, spreading evenly.
 * 32) Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
 * 33) Move cheesecake to a wire rack and cool completely to room temperature.
 * 34) Chill in the refrigerator overnight.
 * 35) Candied Oranges Topping:
 * 36) Cover a wire rack with waxed paper.
 * 37) Set aside. Combine the water and sugar in a heavy shallow wide skillet.
 * 38) Stir over medium heat until the sugar dissolves.
 * 39) Simmer 5 minutes longer.
 * 40) Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
 * 41) Cook the oranges for one hour.
 * 42) Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
 * 43) Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack.
 * 44) Let dry 1 hour.
 * 45) Boil the orange-sugar syrup until thick, about 6 minutes.
 * 46) Loosen and remove the sides of the springform pan.
 * 47) Set the cheesecake on a serving dish.
 * 48) Overlap the candied orange slices around the top of the cheesecake.
 * 49) Reheat the orange syrup, if necessary, and brush over the orange slices.
 * 50) Drizzle any remainder over each serving.
 * 51) Garnish: whipped cream.