Instructions: Preheat oven to 375 degrees. Generously butter an 8 inch round spring form pan. Sprinkle inside with crumbs. Grate lemons & orange; set gratings aside.

Add room temperature cream cheese to bowl of mixer.

Add rind & vanilla, and continue beating. Gradually add heavy cream & sugar. Beat constantly at moderate speed. (Avoid high speed).

Add eggs one at a time, beating well after each. Beat in sour cream & half & half cream. Pour mixture into pan. Smooth surface. Set pan in larger one. Pour boiling water around it after putting it into the oven.

Place in oven and bake 1 1/4 hours until center does not quiver when shaken.

Remove from water bath and cool 10 minutes. Un-mold while still hot.

Let stand until cool.

Please note if your spring-form pan is not water tight DO NOT use a spring-form pan. If your pan is not water tight use a regular cake pan. Your cake will not unmold. Or you can use a spring form pan, and place it on the upper rack while you have a pan of water below the cake.

Cheesecakes really come out best when all ingredients are at room temperature when you start.

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