From the kitchen of: Julie Feinberg

This cheesecake was the winning cheesecake recipe last year at the school cheesecake bake off. It is delicious and smooth and very easy to make. People requested it at the bake sale that followed the contest and we sold 4 of them for about $40 each!

CRUST:
1-1/3 cup graham crackers
1/3 cup melted butter
1/3 cup sugar
1 teaspoon cinnamon (omit if using cinnamon graham crackers)

Crush graham crackers and mix ingredients together. Press into bottom of 9″ round springform pan.

FILLING:
5 rectangular packages (8 ounces) cream cheese
1-3/4 cup sugar
3 tablespoon flour
3/4 teaspoon each lemon and orange rind
1/4 teaspoon salt
1/4 teaspoon vanilla
5 whole eggs and 2 yolks
1/4 cup heavy cream

Let eggs and cream cheese come to room temperature (about 2 hours). Preheat oven to 500 degrees. Beat cream cheese until fluffy. Combine next 6 ingredients in separate bowl. Beat into cream cheese. Add eggs one at a time. Fold in heavy cream. Pour into pan.
Bake at 500 degrees for 10 minutes, then lower temperature to 225 degrees for 1 hour and 20 minutes. Turn off oven and leave cheesecake in for an additional 10 minutes.
Let it come to room temperature and refrigerate. Serve with fresh berries if you like.