CRUST

• 2 cups of finely ground vanilla wafer cookies (1 box) – you can substitute the vanilla wafers with graham crackers or pretzels.
• 1/3 cup of golden brown sugar
• 6-7 tablespoons unsalted butter, melted

CAKE FILLING

• 4-6 Florida navel oranges, (for 1 cup of fresh orange juice)
• 3/4 cup of sugar
• 2 tablespoons of finely grated orange peel
• 4 – packages of cream cheese (8 oz packages), room temperature
• 1 container (8 oz) of sour cream (1 cup), room temperature
• 3 tablespoons of all-purpose flour
• 1/4 teaspoon of salt
• 5 large eggs, room temperature

CHEESECAKE TOPPING

• 8 oz sour cream
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1 1/2 cups orange juice
• 1/2 cup sugar
• 1 tablespoon cornstarch

DIRECTIONS

• Set oven to 350 degrees, position rack in the middle of the oven.
• Finely grind vanilla wafers to get two cups, place in a medium bowl.
• Add 1/3 cup golden brown sugar.
• Melt 6-7 tablespoons of butter.  Add 6 tablespoons to the mixture (if mixture is still dry, add 1 more tablespoon of butter), mix well.
• Press the mixture into a 9″ springform pan and create a 1″ border up the side of the pan.
• Bake crust at 350 degrees for 20 minutes or until set and golden brown.  Cool crust in pan on rack.
• Once cooled, wrap 4 layers of foil tightly around the outside of the pan so that it is completely waterproof (pan will be setting in a water bath while cooking).
• Maintain oven temperature at 350 degrees.

MAKING THE FILLING

• Zest 2 tablespoons of orange zest from the orange peel.
• Juice 4 medium oranges to create 1 cup of orange juice.
• In a medium saucepan, combine 1 cup of orange juice, 1/4 cup of sugar, and 2 tablespoons of orange zest.  Bring to a boil, stirring constantly until sugar dissolves.  Reduce heat to a simmer.  Let the mixture simmer reducing to 3/4 cup (about 10 minutes).  Chill until cool.
• In a large bowl, using a strong wooden spoon, mix the cream cheese with 3/4 cups of sugar until smooth.  You can use an electric mixer, I prefer the spoon.
• Mix in 1 cup of sour cream, 3 tablespoons of flour, and 1/4 teaspoon of salt.
• Beat in 5 eggs, one at a time.
• Finally, mix in the cooled orange juice mixture.
• Pour filling into the crust.
• Place the aluminum foil lined spring form pan into a large roasting pan.  Pour hot water into the roast pan till water level rises halfway up the sides of the spring form pan.
• Bake for about 1 hour and 30 minutes.  Use a cake tester or toothpick to determine doneness.  It will come out clean.
• Remove from oven and place on a rack.  Leave the oven on.
• Mix 8 oz sour cream, 1/4 cup sugar, and 1 teaspoon vanilla.  Pour over the top of the cheesecake.  Smooth it around with a knife.  Place back in the oven for 10 minutes.
• Remove from oven, remove foil, let rest on rack for 1 hour.
• Mix 1 1/2 cups orange juice, 1/2 cup of sugar, and 1 tablespoon of cornstarch.  Place in a sauce pan and bring to a boil stirring constantly.  Stir until desired thickness.  I usually just bring it to a boil.  Let cool 5 minutes and pour over the sour cream topping.  Then, let cheesecake cool completely on the rack.
• Refrigerate overnight.

Cheers, Drew Frederic