cheese and sugar together in a large bowl
with an electric mixer until light and
fluffy; add eggs and beat well. Beat sour
cream and vanilla extract into cream cheese
mixture until batter is smooth and stir in
the orange extract.
Coat the pie pan
with butter or spray oil. Add a handful of
the graham cracker crumbs to the pan and
shake until pan has a thin coat of graham
crackers. Tilt the pan to coat the sides of
the pan. Shake the pan until the remaining
graham cracker powder is an even lining on
the bottom of the pan. Spray again with
spray oil and let sit for two minutes.
batter into pie pan lined with graham
the center shelf of a preheated oven until
the edges are firm and center is slightly
loose, approx 30 to 35 minutes. Sometimes
the cake rises and cracks. If it does cover
the cracks with orange marmalade or jam. The
cake is done when you can stick a toothpick
in the center and it is clean when you pull
it out. Cool at room temperature for 1 hour.
Cover cheesecake with plastic wrap and chill
in the refrigerator, 8 hours to overnight.
Cover top of cake with orange jam or
marmalade and serve.