It's all about navels.

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The term "belly button" is a colloquial name for the navel, which is the scar left behind after the umbilical cord is cut and detached from a newborn baby's abdomen shortly after birth. The scientific term for the belly button is the "umbilicus."

During pregnancy, the umbilical cord serves as the lifeline between the developing fetus and the mother. It supplies essential nutrients and oxygen from the mother's placenta to the baby, as well as removes waste products. Once the baby is born, the umbilical cord is clamped and cut, leaving a small stump on the baby's abdomen.

In the days following birth, the stump gradually dries up and falls off, leaving a small depression or scar on the baby's belly. This scar is what we commonly refer to as the "belly button" or "navel." Its shape often resembles a small indentation, similar to the appearance of a button.

The term "belly button" is likely derived from the fact that the navel is located on the belly, which is the front part of the torso. Its association with a "button" may be due to its small and round appearance, reminiscent of a button on clothing.

The navel or belly button has no physiological function after birth and is considered a vestigial structure, meaning it is a remnant of a structure that served a purpose in the past but is no longer necessary for the organism's survival. While it may not have any biological significance, the belly button has cultural and symbolic importance in various societies and is sometimes regarded as a unique and personal feature on an individual's body.

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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