It's all about navels.

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The history of navel oranges dates back to the early 19th century. The first navel orange tree was discovered as a spontaneous mutation on a sour orange tree in the orchard of a Brazilian monastery. The unique characteristic of this mutation was the presence of a second fruit at the base of the orange, resembling a human navel, hence the name "navel orange."

The discovery of the navel orange took place in the Bahia state of Brazil in 1820. However, it wasn't until 1870 that navel orange trees were introduced to the United States, specifically California. A few navel orange trees were brought to Riverside, California, by the U.S. Department of Agriculture. These trees were then propagated, and the navel orange industry began to flourish in California.

Navel oranges quickly gained popularity due to their seedlessness, easy-to-peel skin, and sweet, juicy flavor. The navel orange variety that was initially introduced to California was the Bahia navel orange, which became the foundation for the navel orange industry in the region.

The success of navel oranges led to the establishment of commercial orchards throughout California, particularly in the Central Valley, where the climate and soil conditions were ideal for growing these citrus fruits. The navel orange industry grew rapidly, and by the early 20th century, California became one of the leading producers of navel oranges in the world.

Over time, different navel orange varieties were developed through selective breeding and cultivation. Some of the popular varieties include the Washington navel, which is the most widely grown navel orange variety in California, and the Cara Cara navel, known for its pinkish-red flesh and slightly tangy flavor.

Today, navel oranges are grown in various regions around the world with suitable climates, including California, Florida, Spain, Australia, and South Africa. They remain one of the most popular and recognizable citrus fruits, enjoyed fresh as a snack, used in culinary preparations, or processed into juices and desserts.

Fuzzy Navel Cheesecake 

CRUST
3/4 cup flour
1/4 cup butter or margarine -- softened
3 tbs sugar
1/2 tsp vanilla extract
2 large eggs

FILLING
3 pkg cream cheese -- (8 oz) softened
1/2 cup frozen orange juice concentrate -- thawed
3/4 cup sugar
1/4 cup sour cream
1/4 cup peach schnapps
5 tsp cornstarch
2 tsp lemon juice
3 large eggs
1 1/2 tsp vanilla extract

GLAZE
2/3 cup orange marmalade
3 tbs frozen orange juice concentrate -- thawed
1 1/2 tbs peach schnapps
1 1/2 tbs cornstarch
2 tsp lemon juice

COOKIE CRUST: In medium bowl, stir together flour and sugar. Add egg,      
butter and vanilla. Beat with electric mixer until well combined. With     
greased fingers press dough evenly onto bottom of greased 9" springform    
pan. Bake at 350 degrees for 12-15 minutes or til lightly browned. Remove  
from oven and set aside. (Can also use 8-oz. package refrigerated sugar    
cookie dough.)                                                             
                                                                           
FILLING: In large bowl combine first 4 ingredients. Beat with electric     
mixer until smooth. Add eggs and yolk, one at a time, beating well after   
each addition. Beat in orange juice, schnapps, lemon juice and vanilla.    
Pour mixture over the crust. Bake at 350 degrees for 15 minutes. Lower     
temperature to 200 degrees and bake for an additional hour and 10 minutes, 
or until center no longer looks shiny or wet. Remove cake from oven and run
 a knife around the edge of pan.                                           
Chill, uncovered, overnight.                                               
                                                                           
GLAZE: In small saucepan, combine all ingredients. Cook and stir until     
thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake.  
Chill until serving time. Makes 12-18 servings.       

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