Orange and Oregano Sticky Fingerling Potatoes

I thought up this recipe about 10 years ago, it's just taken me that long to actually make them.   The idea came to me as I misread the title to a recipe.  I thought, Oooo, that sounds good, then as I read the ingredients, the ones I was looking for weren't listed.  So here is my recipe.  I saw lots of different Fingerling Potatoes and choose the multi-colored package for around $4.
Rinse 1 lb Fingerling Potatoes and place in pot.  Cover with water, place lid on pot and bring pot to a simmer over medium heat.  Cook the potatoes for about 20-25 minutes until tender but don't fall apart when stabbing with a fork to check for doneness.  Drain into a colander.  While potatoes are cooking, Zest 1 Orange and Juice 1 half.
Heat a skillet over medium high heat.  Add 1 Tbl Sugar and melt, this will take a few minutes.  Add potatoes and toss around coating the potatoes.  Add Orange Juice.  Add 2 Tbl UnSaltedButter and continue to cook.  Add Orange Zest and 1/2 tsp Dried Oregano (fresh if you have it) toss for another few minutes.  Add S&P and serve hot.  As my son said, it smells like Christmas!

Cheesecake

This recipe comes from Gourmet Magazine, April 1996.  The only change I made was that I add sour cream to the batter.  There is a topping layer I don't always do but if you want to, it will cover up imperfections on the top.  Cheesecake cracks especially when baking in a dark pan.  If buying a spring form pan, get a light colored one.  I have one but last time I took a cheesecake somewhere I never got the bottom back.  You used to get 11 Graham Crackers in a pack so the recipe was obviously intended for 1 pack.  Well now you get 9 so you have to open a 2nd pack.  This crust would also be good if you want to add Walnuts.  Also, you can flavor the batter anyway you want.  I have added Bailey's to it and I have posted  a Lemon Cheesecake recipe I made up using this recipe as a jumping off place.
For Crust, in processor, add 11 Graham Crackers broken first into quarters, 1/3 Cup Sugar, 1/3 Cup Softened UnSalted Butter and 1/8 tsp Salt.  Dump into the bottom of a spring form pan and flatten using a flat bottomed object, pictured my meat tenderizer, but a glass works well too.  Flatten tightly in the corners as shown.  Preheat oven to 350.
For batter, beat at medium speed (3) 8oz softened Cream Cheese blocks and 2/3 Cup Sour Cream.  Add 4 Eggs, 1 at a time beating at low speed until just combined.  Add 1 tsp Vanilla and 1 Cup Sugar beating on low until just combined.  Pour batter over crust and bake in preheated oven for 45 minutes.  Remove from oven and set on cooling rack for 5 minutes.  Make topping.  Stir together 2 Cups Sour Cream, 1 Tbl Sugar and 1 tsp Vanilla.  Drop spoonfuls of topping over cake and spread to an even layer.  Place back in oven for 10 minutes.  Place on cooling rack.  After 10 minutes or so, remove the ring.  Serve at room temperature.  Serve with fresh berries.
Cool completely before refrigerating.  If you refrigerate, remove 30 minutes before serving.