Creamy Citrus Cheesecake

Graham Cracker Base

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

Vanilla Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 4 large eggs, room temperature
• ½ cup sour cream

Orange & Vanilla Topping

• 1 cup freshly squeezed orange juice
• ¼ cup cornstarch
• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture onto the bottom of the prepared pan and set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth. Add the vanilla extract and mix to combine. Add the eggs one at a time, mixing just until combined. Fold in the sour cream.
4. Pour the filling over the prepared crust. Tap the pan on the countertop to remove any bubbles.
5. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside to cool, with the door slightly open for 1 hour.
6. While the cheesecake cools, prepare the orange & vanilla topping by whisking together the orange juice, cornstarch, and granulated sugar in a medium saucepan over medium heat. Cook until the mixture thickens, whisking constantly. Remove from heat. Whisk in the butter and vanilla extract.
7. Pour the topping over the cooled cheesecake and spread evenly. Chill in the refrigerator for at least 2 hours before serving.