Creamcicle Cheesecake

Summer memories are the sound of the ice cream truck music and the double dash: first to the change bowl and then to the truck.  Sometimes you may have had to run to the next block to catch the truck, but you would not be denied.  But that’s summer in Royal Oak.  You can now enjoy a summer treat at home. This cheesecake is my homage to that memory.
Filling:
16 ounces cream cheese, softened to room temperature
12 ounces sweetened condensed milk
4 eggs beaten plus 1 yolk at room temperature
3/4 cup sour cream
2 tablespoons orange extract (or orange liquor – add gradually and taste for your liking)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons orange juice
2 teaspoons orange zest
3 drops yellow food coloring
2 drops red food color
Crust:
1 1/2 cup graham cracker crumbs
4 tablespoons butter, melted
1/4 tablespoon salt
3 tablespoons of sugar
(It’s not a sin to use a store bought crust)
Preheat oven to 350.
Mix graham crackers, butter, sugar and salt until well-mixed and press in a 9-inch pie shell to cover bottom and sides.
In bowl, cream cream cheese and sour cream until smooth.
Add eggs and egg yolks and beat.
Add sweetened condensed milk and beat.
Add baking powder.
Add orange extract, orange juice, and zest.
Beat for 5 minutes.
Remove half of batter to another bowl.
To second bowl add food coloring and mix.
Pour first bowl batter into crust.
Add second batter and swirl with a knife.
Place cheese cake on a rimmed baking sheet.
Add water to the bottom of baking sheet.
Bake for 60 minutes.
Reduce heat to 300 and cook until a toothpick comes out clean, about 30 minutes.
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