Preheat oven to 325. Mix crumbs, cinnamon, and butter. Press onto the bottom of a 9-inch springform pan and bake 10 minutes. Increase oven temperature to 350. Beat cream cheese and sugar at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Separate batter into 2 equal parts. Melt chocolate in double boiler and add it to one part. Blend Gran Marnier and orange peel into remaining part. Pour chocolate batter over crust and bake 30 minutes. Reduce oven temperature to 325. Carefully spoon orange batter over chocolate layer. Continue baking another 40 minutes. Turn off oven and prop open oven door. Remove cheesecake when oven has cooled. Loosen cake from rim of pan. Recipe By :
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|Serving Size: 1 Serving (2761g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1561 (33%)|
|Amt Per Serving||% DV|
|Total Fat 173.5g||231 %|
|Saturated Fat 65.3g||327 %|
|Monounsaturated Fat 61.7g|
|Polyunsanturated Fat 24.5g|
|Cholesterol 4279.3mg||1317 %|
|Sodium 2785.4mg||96 %|
|Potassium 2271.1mg||60 %|
|Total Carbohydrate 677.7g||199 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 664.1g|
|Protein 146.1g||209 %|
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Calories per serving: 4729
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