Sunshine Cheesecake (from Southern Living)

Serves: 16 to 18

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
1/3 cup frozen orange juice concentrate
1 (20 ounce) can crushed pineapple in juice, undrained
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
1 tablespoon sugar
2 tablespoons cornstarch
1 (15 1/4 ounce) can tropical fruit salad, drained
1 (11 ounce) can mandarin orange sections, drained
2 tablespoons crystallized ginger, minced

Combine first 3 ingredients in a small bowl, stirring well. Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add condensed milk, beating until smooth. Add eggs and juice concentrate, beating well. Drain pineapple, reserving 3/4 cup juice. Stir 3/4 cup pineapple into cream cheese mixture, and pour into prepared crust. Bake at 300 degrees for 1 hour and 5 minutes, or until center is set. Combine sour cream, vanilla and 1 tablespoon sugar, spread evenly over warm cheesecake and bake 10 more minutes. Cool 30 minutes, cover and chill 8 hours. Whisk reserved 3/4 cup pineapple juice and cornstarch in a medium saucepan. Add remaining pineapple and tropical fruit salad. Cook over medium heat until mixture thickens slightly. Cool. Stir in oranges and ginger. Serve over cheesecake.