1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, at room temperature
1 1/2 tablespoons sugar, plus 1 1/2 cups
2 1/2 pounds cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 teaspoon vanilla


Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

1 cup graham cracker crumbs 2 1/2 tablespoons unsalted butter, at room temperature 1 1/2 tablespoons sugar, plus 1 1/2 cups 2 1/2 pounds cream cheese, softened 1 lemon, zested 1 orange, zested 1/2 teaspoon vanilla extract 3 tablespoons all-purpose flour 5 eggs 2 egg yolks 1/2 cup sour cream 1 teaspoon vanilla 2 pints fresh strawberries 1/2 cup sugar 1 cup water 1 teaspoon finely grated lemon zest 1 teaspoon lemon juice

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla extract and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.