Skill required: Successful baker
Crust
2 1/2 cups Graham cracker crumbs
1/2 cups Butter, melted
1/2 cup Sugar
1. Preheat oven to 375 degrees F.
2. In medium bowl, using a fork, toss crumbs with butter and sugar until moistened.
3. Pour into 10" spring form pan. With fork, press mixture evenly over bottom and up side of pan.
4. Bake 5 minutes or until golden brown. Cool on wire rack.
5. Increase oven temperature to 450F.
Filling:
5 packages (8 oz size) cream cheese at room temperature
1 1/4 cups Sugar
3 tablespoons All-purpose flour
2 teaspoons Grated lemon zest
1 1/2 teaspoons Grated orange zest
1/4 teaspoon Vanilla extract
5 large Eggs
2 Egg yolks
1/4 cup Heavy cream
1/4 cup Sour cream
2 teaspoons Cornstarch
1. In large bowl of electric mixer, at high speed, beat cream cheese, sugar, flour, lemon zest, orange zest and vanilla until blended.
2. Beat in eggs and egg yolks one at a time; beat until smooth, scraping bowl with spatula occasionally.
3. Beat in heavy cream.
4. Pour filling into prepared pan. Bake 10 minutes. Lower oven temperature to 250 degrees F.
5. Bake 1 hour longer or until center is set but not firm.
6. Remove to rack; cool 2 hours.
7. Combine sour cream and cornstarch.
8. With back of spoon, spread sour cream mix evenly over top of cake to within 1/2 inch of edge.
Refrigerate 3 hours or overnight.
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