| | (Shortbread Crust): |
| 1 1/2 | c | Flour |
| 1/2 | c | Finely ground pecans |
| 1/3 | c | Sugar |
| 1 | lg | Egg, separated |
| 1/2 | c | Butter, softened |
| | (Cranberry Glaze Filling) |
| 1 | cn | Whole berry cranberry- sauce OR 2 cups cranberry orange relish |
| 2 | tb | Sugar |
| 1 | tb | Cornstarch |
| 1 | tb | Grated lemon zest |
| 1 | tb | Lemon juice |
| | (White Chocolate Filling): |
| 1 1/2 | c | Fresh orange juice |
| | 1-3 Inch x 1 inch piece- of orange peel (orange part only) |
| 4 | | 8 oz pkgs cream cheese |
| 2/3 | c | Sugar |
| 1 | tb | Grated orange zest |
| 2 | tb | Cranberry Liqueur (such- as Crantasia Schnapps) |
| 8 | oz | White chocolate, melted |
| 4 | | Eggs |
| | (Candied Oranges Topping): |
| 4 | c | Water |
| 2 | c | Sugar |
| 3 | | Seedless oranges (unpeeled)- cut into paper-thin slices |
| | (Garnish): |
| | Whipped Cream |
