CHOCOLATE ORANGE CHIP CHEESECA This is a very simple cheesecake with a wonderful flavor - definitely worth trying! Makes 16 to 20 servings. Ingredients: 1 c. cocoa powder, preferably Dutch-processed 2 lbs. cream cheese (regular or reduced fat), at room temperature 1 1/2 c. sugar 2 TBSP. vanilla extract 2 tsp. orange extract 1/4 c. orange liqueur 5 eggs 12 oz. mini-chocolate chips Directions: Preheat oven to 200 degrees Fahrenheit. Spray the interior of a 2-quart souffle dish or 9-inch cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set aside. In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and spoon as necessary. Mix in the remaining 3/4 cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips. Pour and scrape the batter into the prepared pan and place in the oven. Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature. Cover with a sheet of plastic wrap or wax paper and an inverted plate. Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.) Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve. Cut with a long, sharp knife dipped in warm water to prevent sticking. � Recipe demonstrated by Home Matters guest Andrew Schloss, author of One Pot Chocolate Desserts. Andrea