Catalan Cream Cheesecake

CRUST
6 TBS butter, softened
1 c. flour
1/4 c. granulated sugar
1/2 tsp dried orange peel
1 tsp cinnamon
1/4 tsp ground coriander

FILLING
4 - 8oz packages of Neufchatel cream cheese, softened
1 & 1/4 c. granulated sugar
1/4 c. flour
1 tsp dried orange peel
1 tsp cinnamon
2 TBS cold whipping cream
2 tsp pure vanilla
4 large eggs
2 TBS fresh orange juice

BRULEE TOPPING
4 TBS granulated sugar

DIRECTIONS:
Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.

In a small mixing bowl, soften butter (do NOT melt); add the flour, sugar, orange peel, cinnamon & coriander; mix on medium speed until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.

Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)

WHILE CRUST BAKES:
In a large electric mixing bowl, beat cream cheese and sugar on medium speed until smooth & creamy. Add flour, orange peel, cinnamon, whipping cream & vanilla; beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended. Add orange juice & mix on low speed until smooth.

Gently pour cheesecake batter over warm crust. Place springform pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.

Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a sharp knife; cool 1-1/2 hours.

Refrigerate several hours or overnight before serving.

TO SERVE:
Release cheesecake from springform & set on serving plate. Sprinkle granulated sugar evenly over top of cheesecake. Hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and caramelizes evenly, about 2 minutes, being careful not to burn the sugar. Allow topping to cool; cut with sharp knife.