Serves: 8

Ingredients:
150g plain sweet biscuits
80g butter, melted
825g can dark plums in syrup
2 x 250g packets cream cheese, softened
2 tablespoons plain flour, sifted
1/2 cup (120g) sour cream
1 teaspoon grated orange rind
1 tablespoon Grand Marnier
3 eggs, beaten lightly
3/4 cup (1 65g) caster sugar
2 tablespoons flaked almonds

plum syrup:
1/4 cup (60ml) Grand Marnier
2 teaspoons shredded orange rind

Method:
Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined.

Using one hand, press crumb mixture evenly over base of prepared tin. Cover; ref ngerate 30 minutes or until firm.

Meanwhile, preheat oven to slow. Drain plums over a jug; reserve juice for the plum syrup. Halve plums and remove the stones.

Combine remaining ingredients, except the almonds, in a large bowl. Beat with electric mixer for about 5 minutes or until thick and smooth.

Place tin on oven tray, pour cheesecake mixture into tin, top with plums and sprinkle with almonds.

Bake in skw oven about 50 minutes, or until just firm. Cool ¡n oven with door ajar.

Cover cheesecake; refrigerate 3 hours or overnight. Remove from tin just before serving. Serve cheesecake with plum syrup.

Plum syrup:
Place reserved plum juice, liqueur and rind into a medium saucepan, bring to a boil; simmer, uncovered, until reduced by half. Cool.

Plum and Orange Baked Cheesecake Recipe