Ingredients:
3 tbsp melted butter
18 graham crackers, crushed
1/4 cup all-purpose flour
1 cup sour cream
1 tbsp vanilla extract
4 (8oz) packages cream cheese
1 1/2 cups granulated sugar
2/3 cup milk
4 eggs
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
Directions:
Preheat your oven to 350F. Lightly grease the bottom and sides of the 9-inch springform pan.
Mix the graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides.
Whisk your flour, sour cream, and vanilla extract in a bowl. Set aside. Add the milk to the mixture and whisk until combined. Whisk in the eggs, one at a time, stirring well after each addition.
Stir in the lemon and orange zest, and sour cream mixture until just incorporated.
Pour the mixture into the springform pan and bake in the preheated oven until the edges are nicely puffed and the surface of the cheesecake is firm yet has slight jiggle (after about 1 hour).
When the cheesecake is done, turn the oven off and let it cook in the oven for about 3-3.5 hours. Once cool, remove from the pan and refrigerate before serving. Enjoy!