This recipe is simple. If you find yourself all of the sudden forgetting to set out the cream cheese to come to room temperture. Just put it in the microwave for 35 seconds. I stumbled accross this recipe trying to use up some oranges before they went bad.
1Preheat oven 350 degrees. In a small bowl mix the graham cracker crumbs and melted butter together. press in the bottom of a 9" springform pan. Bake for 8 to 9 minutes. Remove from oven and allow to cool while mixing the cheesecake. Reduce the oven to 300 degrees.
2In a large bowl mix the cream cheese, 3/4 cup sugar, until smooth and creamy. Add the vanilla extract, heavy cream, orange juice, and 2 tbsp. orange zest mixing just until well blended. Add eggs one at a time mixing well after each addition.
Do not over mix. Pour into prepared pan.
3Bake for one hour or until the edges are set and the center has a slight giggle to it. Leave the cheesecake in the oven for at least 1 hour without opening the oven door. Remove from the oven, allow to cool to room temperature. Leaving in the pan chill for at least 4 hours or overnight.
4Run a knife around the edge of the cheesecake to loosen from the ring of the pan. Now release the ring and remove.
5In a small bowl mix the 8oz. sour cream, 1/2 tsp. orange zest, and 1/3 cup powdered sugar together. Spread on top of the cheesecake. Chill until ready to eat.
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