One of the things I like about this cheesecake is that it has brown sugar in the crust.
1 cup graham cracker crumbs
1/3 cup packed brown sugar
1/4 cup butter, melted
Preheat oven to 325 degrees.
Mix the above ingredients together and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes.
4 pkg (8-oz. each) cream cheese, softened
1 cup granulated sugar
2 tbsp flour
1 tsp vanilla extract
4 large eggs
1 tsp each - lemon, lime, and orange zest
1 tbsp each - lemon, lime, and orange juice
In large mixer bowl, beat cream cheese, sugar, flour, and vanilla until well blended. Add the eggs, one at a time, mixing on low speed after each egg just until blended. Stir in the citrus zests and juices. Pour filling over the crust in the springform pan.
Bake at 325 degrees for 1 hour and 5 minutes or until the center is almost set. Run a knife around the inside of the pan to loosen cheesecake; allow cake to cool.
Remove sides of pan and refrigerate for at least 4 hours before cutting to serve.