| 1 Recipe Graham Cracker Crumb Crust | 1/2 Teaspoon Vanilla |
| 2 8-Ounce Packages Cream Cheese, Softened | 6 Tablespoons Sugar |
| 1/2 Cup Sugar | 1 Tablespoon Gelatin |
| 1 Tablespoon Flour | 1/2 Cup Blood Orange Juice |
| 2 Large Eggs | 1/4 Cup Lime Juice |
| 2/3 Cup Sour Cream | 1/2 Cup Water |
| 1/2 to 1 Teaspoon Orange Rind, Grated | 9 Candied Blood Orange Slices |
At least the day before, make Candied Blood Orange Slices.
Bring all ingredients to room temperature.
Bake Graham Cracker Crumb Crust in an 8x8-inch baking dish for 8 minutes at 375 degrees. Allow to cool while you prepare cheesecake batter.
Reduce oven temperature to 325 degrees.
In large mixer bowl, beat cream cheese. Add 1/2 cup sugar and flour and beat again. Add eggs, one at a time, mixing well in between each addition. Mix in sour cream, orange rind and vanilla and stir until well combined. Pour over cooled Graham cracker crust and bake until there is just a slight wobble in the middle, approximately 1 hour. Let sit at room temperature until cool enough to put in the refrigerator, then refrigerate until cold.
* Note: If the edges have puffed up you may want to level the cake. If you do, make sure to remove any crumbs. If you don't, they will end up suspended in your jelly layer and will ruin your presentation.
For jelly layer, combine 6 Tablespoons sugar and gelatin in a small mixing bowl. In a small saucepan, combine blood orange juice, lime juice and water; bring to a boil. Whisk hot juice into sugar/gelatin mixture until gelatin is fully dissolved. Let cool slightly, the poor over the top of cheesecake. Place candied orange slices on top and refrigerate until set. Slice into squares and serve.
2020 Adapted Recipe - April Ferre - Adapted from www.cookinglsl.com
