Base:
1 cup chocolate crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter
Filling:
1 pound cream cheese, softened
1 cup granulated sugar
3 eggs
1/3 cup frozen orange juice concentrate, thawed, undiluted
6 ounces bittersweet or semisweet chocolate, melted
1/2 cup sour cream
Icing:
4 ounces bittersweet or semisweet chocolate
2 tablespoons butter
1/2 cup sifted icing sugar
1 to 2 tablespoons frozen orange juice concentrate, thawed, undiluted
Garnish:
Chocolate leaves and sugared cranberries
Gold dust, optional

Preparation Instructions:

Preheat oven to 350 degrees. Base: Combine crumbs, sugar, and butter until moistened. Press into bottom of 8 inch springform pan. Place in freezer while preparing filling. With electric mixer, beat cream cheese and sugar until smooth. On low speed, beat in eggs, one at a time. Beat in orange juice concentrate, then chocolate until smooth. Blend in sour cream. Pour mixture into prepared pan and bake 50 to 60 minutes or just until center is barely set. Remove from oven and let stand for 10 minutes. Carefully run a knife around the edge to loosen cake, let cool on rack, then cover and refrigerate overnight.

Icing: Melt chocolate. Stir in butter until melted and smooth. Add icing sugar and enough orange juice concentrate to make a spreadable consistency. Place cheesecake on a serving plate with waxed paper strips under bottom. Spread glaze over top and sides. Chill until set, remove paper.

To serve: Garnish with chocolate leaves and sugared cranberries. Dust lightly with gold dust, if desired.