Orange Creamsicle Cheesecake A Creamy, Citrus Delight

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream, vanilla extract, and orange juice concentrate. Mix well.
Add the eggs, one at a time, beating well after each addition. Stir in the heavy cream and mix until fully combined.
Pour the cream cheese mixture into the cooled crust and smooth the top with a spatula.
Bake the cheesecake: Bake at 325°F for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour.
Cool and refrigerate: Let the cheesecake cool at room temperature, then cover and refrigerate for at least 4 hours, or overnight, for the best results.
Serve: Remove the cheesecake from the springform pan, slice, and serve chilled.
Serving and Storage Tips: