Preheat oven 350°
Graham cracker crust
Wrap cheesecake pan in one sheet large size aluminum foil
Spray pan with Pam or grease
1 1/2 cups graham crumbs
1/4 cup sugar
6 tbls melted butter
blend sugar and crumbs, add butter and mix. press into cheesecake pan
sprayed with Pam. Optional bake in 350° oven 6 minutes. Let cool
Make the filling.     
    For the filling
1) 5 8oz packages of Philadelphia brand cream cheese softened
2) 1 3/4 cup sugar
3) Zest of one orange or 1 1/2 tsp orange extract
4) 1 tsp vanilla extract
5) 2 Tbls flour
5) 1/4 cup heavy cream
6) 6eggs
 
  For those who want a straight out cheesecake, omit the orange extract
I find that people who don't like cream cheese much prefer one with extracts
Some people use orange, lemon, or both
  Procedure
Put softened cream cheese (I usually leave out during the day and cook late afternoon or evening.
Sometimes, I found that if you warm up in microwave, the texture of the cheesecake changes.)
and sugar in large mixing bowl.
Blend well, add eggs, one at a time. Add cream, vanilla extract, flour (optional), and orange zest.
Blend until all is incorporated
   Cooking procedure for perfect foolproof cheesecake.
Wrap pan in one layer of aluminum foil
Fill a large cookie sheet with water (about 2 cups) and place on shelf
below shelf with cheesecake. I do it this way so I don't have to worry about leaks.
The water helps keep cake from cracking.
The foil keeps the outer edge from cooking more than inner parts.
If you like, place in water bath. I don't find too much difference.
Bake at 350 degrees for one hour. Do not open door but turn off heat and
keep in oven for 2-3 hours. Until center barely wobbles.
Remove and cool at least 4 hours or overnight.