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1
Preheat oven to 375 degrees F.
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2
Butter the bottom of a 9-inch springform pan.
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3
In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well.
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4
Press onto bottom of springform pan and bake until golden, about 8 minutes.
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5
Set aside to cool.
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6
When completely cooled, butter the sides of the pan.
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7
Lower oven temperature to 350 degrees F.
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8
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.
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9
Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
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10
Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth.
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11
Pour mixture into prepared pan.
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12
Wrap the pan in foil and place in a roasting pan.
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13
Fill the roasting pan with enough hot water to come half way up the sides of the pan.
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14
Bake for 1 1/2 hours.
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15
Transfer cake to a cooling rack and let cool completely.
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16
Refrigerate cake overnight before serving.
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17
Cut into wedges and top with strawberry sauce.
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18
Strawberry Sauce:.
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19
2 pints fresh strawberries.
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20
1/2 cup sugar.
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21
1 cup water.
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22
1 teaspoon finely grated lemon zest.
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23
2 tablespoons kirsch or brandy.
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24
Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes.
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25
Stir in the kirsch or brandy and cook for 1 minute.
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26
Remove from the heat and let cool.
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27
Spoon on top of the cheesecake and serve.
