Orange And Ginger Marmalade Cheesecake - cooking recipe

Ingredients

30 None gingersnap cookies
1/3 cup flaked coconut
8 tbsp (1 stick) butter, melted and cooled
3 pkg (8 oz each) cream cheese, at room temperature
1 1/4 cups sour cream
1 cup sugar
3 None eggs, at room temperature
2 tsp vanilla extract
1/2 cup orange and ginger marmalade, warmed
None None Whipped cream, to serve

Preparation

Preheat the oven to 300\u00b0F. Grease a 9-inch springform pan. Line bottom with parchment paper. Place on a baking sheet.
Process cookies and coconut to make fine crumbs. Add butter; process until combined. Press firmly into bottom of prepared pan. Refrigerate for 15 mins.
Wipe bowl clean. Process cream cheese, sour cream, sugar, eggs and vanilla until combined and smooth. Pour into springform pan (tap pan lightly to release air bubbles from mixture).
Bake for 50-55 mins or until center is almost set. Turn off oven. Cool completely in oven with door ajar. Carefully spread warm marmalade over top of cake. Refrigerate for 4 hours or overnight. Serve with whipped cream.