New York style cheesecake

Ingredients

• 1 cup graham cracker (crumbled)
• ¼ cup granulated sugar
• 5 tbsp unsalted butter (melted)

• 5 (8 oz) pkg cream cheese (room temperature)
• 1¾ cups granulated sugar
• 1 tsp grated lemon zest
• 1 tsp grated orange zest
• 1 tbsp vanilla extract
• 5 lg eggs

• 1½ cup sour cream
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• ½ tsp lemon zest
• ½ tsp orange zest

1. Preheat oven to 400 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set aside.
To make Sour Cream Topping
2. In a mixing bowl, add sour cream, sugar, orange/lemon zest, and vanilla extract, mix well; set aside.
To make Crust
3. In a food processor, pulse graham crackers and sugar till finely crumbled. Add butter and pulse till moist. Pour and press onto bottom of spring form pan. Bake in oven for about 10 minutes. Remove from oven and let cool. Increase oven temperature to 425 degrees.
To make Cheesecake Filling
4. In a large mixing bowl with a mixer on med-high speed, beat cream cheese and sugar till smooth. Add vanilla extract, orange zest, and lemon zest. Beat till smooth, Add eggs (one at a time) and beat well after each addition. Pour and spread in spring form pan.
5. Bake in oven at 425 degrees for about 7 minutes. Then reduce oven temperature to 200 degrees and bake for 1 hour and 10 minutes or till set (when toothpick inserted in center comes out clean). Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides).
To make Sour Cream Topping
6. Preheat oven to 425 degrees. Pour and spread sour cream topping on top of cooled cheesecake. Bake in oven for 5 minutes. Remove from oven and let cool to room temperature. Refrigerate for least 8 hours or overnight.