Cheesecake

I don't have a picture of this because it was eaten faster than I could click. Picture spinning spinning pie plates and people lying around with graham cracker crumbs on their chins. But think of the last cheesecake you saw, it looks like that. :)

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted.

Filling
2 eggs
2/3 cups sugar
12 oz cream cheese, softened
1/2 sour cream
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel

1. Heat oven to 325. Spray 9 inch pie plate with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pie plate. Bake 6 minutes.

2. Process eggs and 2/3 cups of sugar in food processor 1 minute or until smooth. Ad cream cheese, pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process until smooth. Pour into crust.

3. Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels and cool to room temp. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.