2 cups graham cracker crumbs
4 tablespoons unsalted butter, at room temperature
2 tablespoons sugar, plus 1and ½ cups
2 ½ pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
½ cup sour cream
Strawberry Sauce, recipe follows

Preheat oven to 375 degrees.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees.

In a large mixing bowl with an electric mixer, combine cream cheese, 1½ cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan. Place the pan in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 hour and 15 minutes. Do not bake in a convection oven setting – bake in a regular oven bake setting. This helps the cheesecake from forming cracks.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.