Arizona Sunset Cheesecake

Shortbread Crust

 * 1½ cups flour
 * ½ cup finely ground pecans
 * ⅓ cup sugar
 * 1 large egg, separated
 * ½ cup butter, softened

Cranberry Glaze Filling

 * 1 can whole berry cranberry sauce or 2 cups cranberry-orange relish
 * 2 tbsp sugar
 * 1 tbsp cornstarch
 * 1 tbsp grated lemon zest
 * 1 tbsp lemon juice

White Chocolate Filling

 * 1½ cups fresh orange juice
 * 1 x 3-inch x 1-inch piece of orange peel (orange part only)
 * 4 x 8 oz pkgs cream cheese
 * ⅔ cup sugar
 * 1 tbsp grated orange zest
 * 2 tbsp cranberry liqueur (such - as crantasia schnapps)
 * 8 oz white chocolate, melted
 * 4 eggs

Candied Orange Topping

 * 4 cups water
 * 2 cups sugar
 * 3 seedless oranges (unpeeled)- cut into paper-thin slices

Shortbread Crust

 * 1) Preheat the oven to 400°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 the mound.
 * 4) Add the egg yolk and the softened butter to the well, then blend these with the 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 ¼-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 spring-form pan.
 * 12) Prick the crust several times with a fork to keep the crust from puffing up during the baking.
 * 13) Place the spring-form 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 spring-form 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.

Cranberry Glaze Filling

 * 1) Mix the sugar and cornstarch together in a small saucepan.
 * 2) Stir in the cranberry sauce.
 * 3) Cook over medium heat, stirring constantly, until thick.
 * 4) Stir in the lemon zest and lemon juice. Set aside to cool slightly.

White Chocolate Filling

 * 1) Reset the oven to 350°F.
 * 2) 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.
 * 3) Remove and discard the strip of orange peel and set aside the reduced orange juice.
 * 4) Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
 * 5) Beat in the melted white chocolate and then the eggs, beating just until combined.
 * 6) Pour the cranberry glaze filling into the prepared crust, spreading evenly.
 * 7) 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).
 * 8) Move cheesecake to a wire rack and cool completely to room temperature.
 * 9) Chill in the refrigerator overnight.

Candied Orange Topping

 * 1) Cover a wire rack with waxed paper.
 * 2) Set aside. Combine the water and sugar in a heavy shallow wide skillet.
 * 3) Stir over medium heat until the sugar dissolves.
 * 4) Simmer 5 minutes longer.
 * 5) Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
 * 6) Cook the oranges for one hour.
 * 7) Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
 * 8) Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack.
 * 9) Let dry 1 hour.
 * 10) Boil the orange-sugar syrup until thick, about 6 minutes.
 * 11) Loosen and remove the sides of the spring-form pan.
 * 12) Set the cheesecake on a serving dish.
 * 13) Overlap the candied orange slices around the top of the cheesecake.
 * 14) Reheat the orange syrup, if necessary, and brush over the orange slices.
 * 15) Drizzle any remainder over each serving.
 * 16) Garnish: whipped cream.