For the Crust you will need
1 cup graham cracker crumbs
1 1/2 tablespoons butter melted
1 1/2 tablespoons sugar
I double this because I like more crust.
For the Filling:
Five 8 ounce packages of cream cheese
1 1/2 cups sugar
2 teaspoons grated orange peel
3 tablespoons flour ( I use a little more flour in mine)
5 large eggs
2 large egg yolks
1/2 cup sour cream
Add in's mini chocolate chips, raspberry sauce mixed with some filling then you can marble it, white chocolate chips chopped fine. I add about a cup of chocolate chips or white chocolate and about 1/2 cup strained raspberry to 1 cup batter.
1. Preheat Oven to 375
Grease bottom and sides of a 9 inch spring-form pan metal is better than glass!
2. In a small bowl mix the graham crackers, sugar and butter together.
Then pour into the spring form pan with a measuring cup press the crumbs down on the bottom and push the crumbs to the sides with the side of the cup I like this method because I hated crumbs on my hands. Place in oven and back for about 9-10 minutes until golden brown
3. Increase oven to 500 degrees. Yes, I really want the oven that hot.
In a stand mixer add cream cheese and sugar cream the mixture together on medium speed. stop the mixer and scrap down the sides and mix again. Add one egg at a time making sure to beat well after each egg but beat on medium. Half way through the eggs I scrape down the sides and bottom again. After all the eggs are added stir in the sour cream.
pour into the pan and bake in the hot oven for 20 minutes.
Reduce heat to 250 degrees and bake for 1 hour.
Turn off the oven and leave the cake in the oven for one more hour with the door adjar.
Remove from oven and cool in the refrigerator.
When cool you can top with ganache, fruit, or anything else you would like to use.
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