Jake's Favorite Cheesecake

By gina62_cooks

Ingredients

• CRUST:
• 3 cups graham cracker crumbs
• 9 TBSP (1 stick plus 1 TBSP) butter, melted
• 1/2 cup sugar
• FILLING:
• 4 (8 oz) packages cream cheese, softened
• 1 1/2 cups sugar
• 2 TBSP cornstarch
• 1 (16 oz) container sour cream
• 1/2 cup freshly squeezed orange juice
• 1/2 tsp vanilla
• 5 eggs

Details

Servings 16

Preparation

Step 1

Heat the oven to 350.
Wrap the sides and bottom of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake.
CRUST:
In a food processor or mixer, mix the graham cracker crumbs, butter and sugar. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake the crust for 10 minutes, then remove from oven and cool completely.
FILLING:
In an electric mixer, mix the cream cheese, sugar and cornstarch til smooth. Add the sour cream, orange juice and vanilla and blend til smooth. Beat in the eggs, one at a time, blending just til combined. NOTE: It is important to blend well with no clumps as this will make the filling a smoother consistency when baked.
Pour the filling into the crust. Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan. Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil. Bake til the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes. Check the water level about an hour into the baking. Add more water if needed. Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool. Refrigerate overnight.