1/4 cup butter/margarine melted
3 (250g) packages cream cheese softened
3/4 cup sugar
3 tbsp. grated orange peel
3 tbsp. orange juice
1 tsp. vanilla
2 (284ml) cans of mandarin orange segments
1 kiwi fruit peeled and sliced
Preheat oven to 350 degrees Farenheit if using silver 9 inch springform pan or 325 degrees F. if using dark non-stick 9 inch springform pan.
Mix crumbs and butter thoroughly. Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium until well blended. Add eggs 1 at a time, mixing on slow until just blended. Stir in remaining ingredients and pour over crust.
Bate 45 minutes to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen. Cool before removing rim of pan. Refrigerate for four hours before decorating with fruit. Arrange orange segments in circles around the entire top of the cheesecake. Place slices of kiwi evenly around the outer edge of cake.