Although the ingredients in this cheesecake are rich, if you beat it very well the texture is lighter than most. Fresh Blueberry Sauce makes an excellent topping. I serve the sauce on the side.

For the crust:
1 6.75 oz pkg Pepperidge Farm Bordeaux Cookies
2 Tbsp butter, melted
1/2 tsp lemon zest
1/2 tsp orange zest
For the filling:
4 8 oz packages cream cheese, softened
2 cups sugar
6 extra large eggs
2 tsp vanilla extract
16 oz sour cream
1/2 tsp lemon zest
1/2 tsp orange zest

1. Preheat the oven to 375°. Place a large pan of hot water on the bottom rack of the oven.
2. For the crust:
3. In a food processor or large zip top bag, crush the cookies into fine crumbs and add the melted butter. Combine the crumbs and butter, then press firmly into the bottom of a 10″ spring form pan. Sprinkle the crust with the zest of one lemon and one orange and set aside.
4. For the filling:
5. In a large mixing bowl, beat the cream cheese until very light and fluffy. Gradually add the sugar, again beating the mixture until very light and fluffy. Add the eggs one at a time, beating until just combined. Stir in the vanilla, sour cream, and the zest of one more lemon and orange.
6. Pour the batter into the reserved crust. Place the cheesecake on the middle rack of the pre-heated oven, over the pan of hot water. (The steam from the water helps keep the top of the cheesecake from cracking.)
7. Bake the cheesecake for 50 minutes. Turn off the oven and let stand for another hour. Do not open the oven door.
8. Cool the cheesecake at room temperature, then refrigerate for 8 hours. Remove from the refrigerator one hour before serving.

Servings: 16