Creamsicle Cheesecake Bars

Directions

Base

1. Preheat oven to 350°F (176°C). Line a 9” x 13” pan with parchment (bottom and sides).
   
2. Crumb Kinnikinnick Vanilla Wafers in a food processor (fine crumb size).
3. In a medium bowl combine butter and crumbed vanilla wafers. Using a knife or pastry cutter, cut butter into vanilla crumb until incorporated.
4. Press crumb into base of pan.
5. Bake in preheated oven for 15 minutes. Remove from oven and let base cool completely.

Filling

1. In a small bowl, combine gelatin and hot water. Mix until dissolved. Set aside.
   
2. In a small pot, melt chopped white chocolate and cream. Set aside to cool slightly.
   
3. In a medium bowl, beat cream cheese until smooth, scraping down in between mixing (approx. 5 - 7 minutes).
4. Add granulated sugar to cream cheese and mix until smooth.
5. Slowly add vanilla and melted chocolate to creamed mixture. Mix just until combined.
6. Fold in gelatin mixture. Mix just until combined.
7. Fold in chopped mandarin oranges. Mix just until combined.
8. Spread cream cheese mixture over cooled vanilla base.
9. Refrigerate for 30 minutes.

Topping

1. Mix cornstarch and sugar together.
2. In a medium sauce pan, bring orange juice and cornstarch mixture to a boil over medium heat (stirring  constantly).
3. Turn heat down to medium-low and continue to cook until sauce begins to thicken stirring constantly (approx.10 minutes).
4. Remove from heat. Let cool slightly.
5. Pour over top of cheesecake.
6. Refrigerate cheesecake until set (approx. 3 hours).
7. Carefully lift cheesecake out of pan using parchment paper to help.
8. Remove parchment and cut into squares.
9. Garnish with mandarin slices if desired.

Yields 20 slices