Orange Butterscotch Cheesecake

BASE
1 1/4 c Old fashioned or quick oats,

1/4 c Packed brown sugar

2 T Flour

1/4 c Margarine, melted

BODY
3 pk 8-ounce cream cheese, soften

3/4 c Granulated sugar

2 t Grated orange peel

1 t Vanilla

4 ea Eggs

--TOPPING

-- 1/2 c Packed brown sugar

1/3 c Light corn syrup

1/4 c Margarine, melted

1 t Vanilla

BASE: Combine oats, brown sugar, flour and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 15 minutes. BODY: Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325, 1 hour and 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.