Cheesecake

Preheat oven to 325°F.

Stir together crust ingredients until mixture resembles a crumbly moist sand. Line an 8-inch lightly greased springform pan with crumb-butter mixture. Use the bottom of a glass to evenly press the crumbs onto the bottom and an inch up the sides of pan. Refrigerate.

For fhe filling, in the bowl of an electric mixer, beat cream cheese on medium speed until smooth and creamy. Add eggs one at a time and beat well, scraping down bowl between additions.

Pour in sugar and beat 2 minutes. Add sour cream, orange zest and vanilla. Continue beating on medium until all ingredients are incorporated, but not overmixed and mixture is smooth and creamy.

Pour the filling into the crust-lined pan. Place this in the middle rack of the oven. Fill another cakepan half way up with water and place on lowest rack of the oven. This maintains some moisture level in the oven and keeps cheesecake from cracking.

Bake for 40–50 minutes until cheesecake is mostly firm with some jiggle in the center. Take out and let cool in pan completely. Afterwards, refrigerate and chill, loosely covered for unto 4 hours.

Top with fruit, mint or berry sauce when serving (optional).

Recipe adapted from Tyler Florence’s Ultimate Cheesecake.