• Graham cracker crumbs¾ c
  • Sugar2 Tbl
  • Melted unsalted butter2 Tbl


  • Cream cheese32 oz
  • Sugar½ c
  • Orange zest2 tsp
  • Egg yolk4
  • Cornstarch4 Tbl
  • Kaʻū Orange Sauce (strained)½ c
  • Semi-sweet chocolate7 oz
  • Kaʻū Orange Sauce (strained)2 Tbl


  • Semi-sweet chocolate3 oz
  • Kaʻū Orange Sauce (strained)2 Tbl
  • Heavy cream2 Tbl



  • Combine first 3 ingredients in mixing bowl and mix well
  • Line a Springform or cake pan with parchment or wax paper
  • Press graham cracker evenly in pan and refrigerate until needed
  • Combine cream cheese, sugar, and orange zest in a bowl and mix until smooth
  • Mix in one egg yolk at a time
  • Add cornstarch and ½ c Kaʻū Orange Sauce
  • Melt chocolate and 2 Tbl Kaʻū Orange Sauce over medium heat
  • Fold chocolate into cream cheese mixture
  • Pour onto prepared crust and bake at 275° F until center of cheesecake is firm to the touch
  • Melt chocolate, Kaʻū Orange Sauce, and heavy cream over medium heat until smooth
  • Pour evenly over cream cheese mixture
  • Let rest at room temperature 30 minutes and refrigerate 1-2 hours before serving