Lindy’s Cheesecake Recipe

1/2 C. fine cake crumbs or graham cracker crumbs
2 lemons
1 orange
1 1/2 lbs. cream cheese
1 tsp. vanilla
1/2 C. heavy cream
3/4 C. plus 2 Tbsp. s sugar
4 large eggs
2 Tbsp. sour cream
1/4 cup half & half cream

Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside. Add room temperature cream cheese to bowl of mixer. You will want about a teaspoon of each of the lemon and orange zest.
Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).

Add eggs one at a time, beating well after each. Beat in sour cream & half & half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it. (Best to do on oven rack)

Place in oven & bake 1 1/4 hours until center does not quiver when shaken. Remove from water bath and cool 10 minutes. Un-mold while still hot.