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Ingredients
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1
Line a 12-cup cupcake tray with parchment liners.
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2
Preheat the oven to 350°F.
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3
In a small mixing bowl, stir together cookie crumbs, sugar, salt, and melted butter until combined.
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4
Evenly divide the mixture amongst the 12 parchment liners and press down to form a firm crust.
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5
Refrigerate the crust as you prepare the filling.
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6
In a large mixing bowl, cream together cream cheese and sugar until combined.
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7
Add the eggs one at a time, scraping down the edges of the bowl after each addition.
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8
Add the melted chocolate, orange zest, orange juice, and Fleischmann’s Corn Starch. Beat until silky smooth.
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Evenly divide the mixture amongst the prepared crust.
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10
Bake for 18 to 20 minutes, until there is a slight jiggle to the center.
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Let cool to room temperature before topping with a dollop of whipped cream and a slice of orange.
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Refrigerate until ready to serve.
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