Preheat oven to 325°F (160°C).
For the Crust:
Spray sides of 21 cm (8-inch) spring-form pan with cooking spray. In a bowl, combine graham cracker crumbs, sugar and melted butter or margarine. Press into pan. Refrigerate.
For the Cake:
In a blender or food processor, combine cream cheese, sugar, cornstarch, eggs and vanilla. Drain 1 can of mandarin sections; add 125 mL (1/2 cup) mandarin orange syrup to cream cheese mixture. Blend 1 minute or until smooth, scraping down sides once. Chop drained mandarin sections and stir into filling. Pour over crust.
Bake 50 to 60 minutes or until set. Turn oven off, open door slightly and let cheesecake cool in the oven 1 hour.
Remove to a wire rack and cool completely. Remove sides of pan.
Drain remaining can of mandarin orange sections. Add enough orange juice to syrup to make 250 mL (1 cup) liquid. In a small saucepan, combine sugar, cornstarch, and syrup/juice mixture. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Spoon half of orange mixture over cake. Arrange orange sections on top and spoon remaining mixture over cake. Refrigerate at least 4 hours. Garnish with small grape clusters and mint leaves, if desired.
Makes: 12 servings.
Source: Alberta Egg Producers Board
Date: February 4, 2003