Ingredients
1 cup graham cracker crumbs
2 ½ tbsp butter, softened
1 tbsp baking cocoa
1 ½ tbsp sugar
2 ½ lb cream cheese, softened
1 ½ cups sugar
1 lemon zest
1 orange zest
1/2 tsp vanilla extract
3 tbsp all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 cup brown sugar, packed
1/2 cup half-and-half
4 tbsp butter
1 pinch salt
1 tbsp vanilla extract
Preparation
Preheat oven to 375ºF. Butter the bottom of a large springform pan.
Mix cracker crumbs, butter, baking cocoa and sugar in a large bowl.
Press the mixture onto the bottom of the pans and bake in the oven until golden. After the pan cools, butter its sides.
Lower oven temperature to 350ºF.
Combine cream cheese, sugar, zests, and vanilla extract in a bowl, beating with a mixer until it becomes light and creamy.
Thicken by mixing in flour, followed by mixing in eggs and egg yolks.
Mix in sour cream until filling is smooth. Pour over the crust in the pan.
Wrap the pan in foil and place in a large roasting pan halfway full with hot water.
Bake for 1 hour and 30 minutes. Remove from oven and refrigerate overnight.
Whisk caramel ingredients (except vanilla extract) together in a saucepan and heat on medium-low for 5 to 7 minutes.
Once it thickens, stir in vanilla extract and cook for another minute.
Turn off the heat, cool slightly and pour onto the cheesecake.
Add melted chocolate on top if desired and serve.
