-
1
Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan.
-
2
In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well.
-
3
Press onto bottom of springform pan and bake until golden, about 8 minutes.
-
4
Set aside to cool.
-
5
When completely cooled, butter the sides of the pan.
-
6
Lower oven temperature to 350 degrees F.
-
7
In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy.
-
8
Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
-
9
Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth.
-
10
Pour mixture into prepared pan.
-
11
Wrap the pan in foil and place in a roasting pan.
-
12
Fill the roasting with enough hot water to come half way up the sides of the pan.
-
13
Bake for 1 1/2 hours.
-
14
Transfer cake to a cooling rack and let cool completely.
-
15
Refrigerate cake overnight before serving.
-
16
Serve with raspberry coulis.
-
17
Combine raspberries, sugar, water, and orange zest and cook until berries are soft and liquid is syrupy, about 10 minutes.
-
18
Let cool slightly then puree in a blender.
-
19
Strain through a fine sieve, transfer to a bowl, and refrigerate, covered, until completely chilled.
-
20
Stir in Grand Marnier and lemon juice.
