Mandarin Orange Cheesecake with Orange Sauce

Preheat oven to 325°F (160°C). Combine toasted whole wheat bread crumbs with 1 tablespoon of sugar in a small bowl, then press firmly into the bottom of a 6-inch round baking dish to form a crust.

Beat the 8-ounce and 3-ounce packages of cream cheese together in a large mixing bowl until smooth and creamy, about 2 minutes.

Gradually add the remaining sugar (approximately 7 tablespoons) to the cream cheese and beat until well combined and light, about 1 minute.

Add eggs one at a time to the cream cheese mixture, beating on low speed after each addition until just combined. Do not overmix.

Gently fold the drained mandarin orange segments into the cheesecake batter using a spatula, being careful not to break the fruit.

Pour the cheesecake mixture over the prepared bread crumb crust, smoothing the top with a spatula.

Place the baking dish in a larger roasting pan. Pour 2 cups of hot water into the roasting pan around the baking dish to create a water bath, then carefully transfer to the oven.

Bake for 30-35 minutes, until the cheesecake is set around the edges but still slightly jiggly in the center.

Remove the cheesecake from the water bath and let cool to room temperature, about 30 minutes.

In a small saucepan, combine the reserved mandarin orange juice with 2 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the mixture becomes syrupy and slightly thickened, about 5 minutes.

Allow the orange sauce to cool slightly, then drizzle over the cooled cheesecake or serve alongside for individual portions.