Velvety smooth and creamy, this decadent dessert is delicious on its own, or topped with fresh berries.

Preparation

Preheat oven to 350°F.

Grease bottom and sides of a 9-inch springform pan.

To make the crust, mix graham cracker crumbs and sugar in a medium bowl. Slowly add melted butter and stir until mixture is moist and can be held together by pinching. Pack crust mixture into bottom of the pan and partially up the sides, pressing into the edge to create a right angle all the way around. 

To make the filling, beat together cream cheese, sugar, flour, lemon peel, orange peel and vanilla extract in a large bowl. Beat eggs and yolks into mixture 1 at a time. Add cream and beat until well mixed, then pour over the crust in the springform pan.

Bake for 55 minutes, or until center doesn't jiggle. 

While cheesecake is baking, make the topping. Combine sour cream, sugar and vanilla extract, and stir until thoroughly blended. After initial bake, pour topping onto cheesecake and spread evenly.

Reduce oven temperature to 250°F and bake for 10 minutes.

Let cheesecake cool in pan on a wire rack. Cover and refrigerate for 3 hours or overnight. Remove side of springform pan just prior to serving.