9-inch springform pan with pre-baked Graham cracker crust in bottom
1 1/2 cups sour cream
1 tablespoon grated orange
3 tablespoons honey
Beat cream cheese until smooth. Add, beating in, the honey, orange juice,
flour and vanilla extract. Then beat in the eggs, one at a time, until well
blended. Whisk or fold in the lemon rind and orange rind.
Pour into prepared 9-inch springform pan.
Bake at 225 degrees F for 15 minutes, then reduce the heat to 200 degrees
F and bake for 1 1/2 hours.
Meanwhile, prepare Topping.
Topping: sour cream, grated orange rind and honey.
Remove cheesecake from the oven and spread the topping over hot cheesecake.
Return to oven, raise temperature to 400 degrees F and bake 5 more minutes