Crust:
1 3/4 cups graham cracker crumbs
1/2 cup butter, melted
1 tablespoon sugar
pinch of nutmeg
Preheat oven to 350F. Melt the butter. Combine the mixture and press into and halfway up the sides of a buttered 9 inch springform pan. Bake the shell for 5 minutes. Let the shell cool in the pan on a rack.
Filling:
1 pound cream cheese
2 large eggs at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon orange extract
Preheat oven to 350F. In a large bowl, beat cream cheese until it is light and fluffy. Beat in eggs, 1 at a time, sugar, vanilla and orange extract. Pour the batter into the shell and bake in the center of the oven for 30 minutes. Let the cake stand in the pan on a rack for 20 minutes.
Topping 1:
2 cups sour cream
3 tablespoons sugar
In a bowl, combine sour cream and sugar. Spread the mixture on the cake and chill.
Topping 2:
11 ounce can Mandarin oranges
1/4 cup sugar
1 teaspoon cornstarch
macadamia nuts for decorating top
Over a small bowl, drain the Mandarin oranges, reserving the syrup and the fruit. In a small saucepan combine 1/3 cup of syrup, 1/4 cup sugar and 1 tablespoon cornstarch and cook the mixture over moderate heat, stirring, until it is thickened. Let the glaze cool for 5 minutes. Spread it on the cake and chill the cake, loosely covered, for at least 2 hours.
Remove the sides of the pan, transfer the cake to a cake stand or plate and decorate it with macadamia nuts and the reserved Mandarin orange sections.
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