Citrus Cheesecake

So for my husband's birthday this year, I made a cake he had requested quite some time ago. It turned out fantastic and if you're a fan of cheesecake, this one is a must. While making this cake, I remembered my grandmother a lot. She was an excellent baker, and part of me thinks I inherited my passion of baking from her. Had she been here today, I am sure she too would have approved of this recipe. Enjoy!

Ingredients:
For Crust:
2 cups of graham cracker crumbs - (leave 2 TBSP's of this for topping later)
1 stick of butter (unsalted)

For Filling:
5 8 oz packages of softened cream cheese
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 eggs, lightly beaten
2 egg yolks, lightly beaten
1/4 cup heavy whipping cream

For Topping:
1-1/2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Instructions:

For the crust, combine the crumbs with melted butter and coat the bottom of a Springform pan with the crust.
*Tip: while you make your filling, place the crust in the freezer.

For the filling beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add the eggs and yolks; beat on low speed until combined. Stir in cream. Pour into crust. Bake at 400° for 10 minutes, then bring down the heat to 325°; bake 55-65 minutes or until center is almost set. Cool for 10 minutes. 
*Tip: While baking, place the pan on a baking/cookie sheet so that if the pan leaks for any reason, nothing spills in your oven. 

Mix the topping ingredients and spread over the cake. Crumble the set aside graham cracker crumbs on top of cake. Chill in refrigerator for 6-8 hours prior to serving. This cake will make 12-14 servings.