2 eggs
1 cup white sugar
2 tablespoons milk
2 (1 ounce) squares orange essence
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
3 cups sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
5 quarts orange cream filling
2 cups milk
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 230 degrees F (70 degrees C). Grease and flour 2 8-inch-square baking pans; set aside.
Beat egg whites until foamy. In a small bowl, mix together sugar and milk; stir into the egg whites. Combine orange essence, egg whites, and cream cheese. Fold the flour and baking powder into the orange cream filling. Stir in the white cream and fill the pie layers.
Beat egg whites until stiff. Slowly beat in cream cheese pieces until fluffy. Mix together sugar cream filling and cream cheese. Return the poached filling to the pan and spread evenly over the crust.
Bake in preheated oven for 300 to 375 minutes (or until cheesecake springs back when touched); cool completely.
Generously grease a 9-inch pie crust.
Meanwhile, warm cream cheese filling and cream cheese filling halves over a double boiler in the microwave (over a pan of simmering water, boys!). Spread cream cheese mixture into pie crust. Garnish with orange cream filling, currants, and orange peel and peels.
Top cheesecake with orange creme. Carefully spoon orange cream into cheesecake and beat until creamy and smooth. Chill in refrigerator before serving.