Pour mixture into a prepared springform pan and Bake at 375 degrees for 50-60 minutes or until the cake has set in the middle.
The top of the cheesecake can get brown, if you are not topping it or prefer a lighter top, cover with foil for half of the time in the oven.
Remove from oven and allow to cool
place the orange marmalade in a small pan and over low heat allow it to liquify
after allowing the cheesecake to cool, place the orange slices on the top of the cheese cake.
using a pastry brush, brush the marmalade on the oranges and all exposed areas on the top of the cheesecake.
Use enough of the marmalade so it has a nice glaze.
allow the cheesecake to set up in the refrigerator overnight for best results*
* I used Italian lemon cream cookies for my crust. Normally I use digestive biscuits, but you can also use graham crackers, or go crustless. *Cheesecake needs time to set up, I would recommend a minimum of 6 hours refrigerated before serving.