Orange Citrus Cheesecake

Preheat oven to 350 degrees F (175 degrees C). Protect your cheesecake from water damage by lining the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil, ensuring a tight seal. (Prep Time: 5 minutes)

Zest the orange to yield 1 teaspoon of zest. Then, juice the orange to get 1/4 cup of orange juice. Set both aside for later use. (Prep Time: 5 minutes)

In a medium bowl, combine the crushed vanilla wafers, finely chopped pecans (if using), and 1 tablespoon of granulated sugar. Stir in the melted butter until well combined. Press this mixture firmly onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place the pan inside a larger roasting pan. (Prep Time: 10 minutes)

In a large bowl, using an electric mixer on low speed, beat together the softened cream cheese, 3/4 cup of granulated sugar, flour, and reserved orange zest until smooth. Gradually add the reserved orange juice and continue beating until fully incorporated. Beat in the lightly beaten eggs and chopped white chocolate until just combined. Be careful not to overmix. (Prep Time: 15 minutes)

Pour the cheesecake filling into the prepared crust-lined springform pan. Place the roasting pan with the springform pan on the oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. (Prep Time: 5 minutes)

Bake in the preheated oven for 1 hour, or until the top of the cheesecake is just set and the edges jiggle slightly when the pan is gently shaken. Turn off the oven and allow the cheesecake to stand inside for 1 hour. This gradual cooling helps prevent cracks. (Bake Time: 2 hours)

Remove the springform pan from the water bath and cool on a wire rack for 15 minutes. Then, using a small, sharp knife, carefully loosen the crust from the sides of the springform pan. Cool for another 30 minutes. Remove the sides of the springform pan and cool the cheesecake completely on the wire rack for 2 hours. (Cool Time: 2 hours 45 minutes)

Cover the cooled cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set. Top with Cranberry Orange Sauce just before serving. (Chill Time: 4+ hours)

Cranberry Orange Sauce: In a small saucepan, combine 1 cup of coarsely chopped fresh cranberries, 1/4 cup of granulated sugar, and 2 tablespoons of orange juice. Cook over medium heat, stirring frequently, until the sugar is completely dissolved and the cranberries begin to break down, releasing their juices. Remove from heat and cool completely before serving. (Cook Time: 15 minutes)