Instructions: In medium bowl, mix crust ingredients. Press onto bottom and up sides of 9-inch springform pan; set aside.

To make filling, in mixer bowl beat cream cheese until smooth. Mix in sugar, flour, and vanilla to blend. Add eggs, one at a time, beating well after each addition. Stir in sour cream to blend thoroughly. Pour into prepared crust; smooth top.

Bake in 450 degree oven 10 minutes. Reduce heat to 250 degrees and bake 1 hour longer. Turn off oven; cool completely in oven with door ajar. Chill.

Meanwhile, prepare topping. In 2- to 2 1/2-quart enamel or stainless-steel saucepan mix sugar, orange juice, and lemon juice; bring to boil, reduce heat and simmer 10 minutes. Cut oranges into 1/4-inch slices. Add to syrup and simmer 10 to 15 minutes longer until slices are translucent.

With slotted spoon, carefully remove slices from syrup; place on racks to cool completely. Halve slices; arrange on top of cake. Cut cheesecake into wedges to serve.

This recipe makes one 9-inch cake.

Comments: This is the real thing - dense, delicious, rich, and creamy cheesecake. The glistening and intensely-flavored candied orange topping belies its simplicity.

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