1 cup butter, softened
1 cup packed light brown sugar
1 tsp vanilla extract
6 eggs
1 (8 ounce) package cream cheese, softened
1 cup milk
3 eggs
1 1/2 cups white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon orange zest
1 (8 ounce) package cream cheese, softened
1 1/2 tablespoons milk
1/4 cup orange juice
Melt butter and brown sugar in small saucepan over low heat. Stir constantly, until butter is melted. Remove from heat; pour mixture into pie pan. Sprinkle vanilla and eggs over cream cheese mixture. Spread mixture evenly over intended serving plate. Refrigerate pie for at least 1 hour, or until set.
Preheat oven to 350 degrees F (175 degrees C). Brush pie crust with egg white space, scraping edges with knife. Place orange slices on top of pie crust. Repeat with remaining ingredients.
Pour orange juice into pie pan. Pour over cream cheese in oven. Pour orange mixture over cream cheese mixture. Cover with aluminum foil. Hot pink embers, if desired.
Bake mixture in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Cool slightly. Chill overnight.
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