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1
Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
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2
Preheat the oven to convection bake at 350F.
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3
Generously butter the bottom and sides of a 10-inch springform pan.
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4
Stir together the zwieback crumbs, brown sugar, and melted butter in a small bowl.
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5
Press the crumb mixture evenly into the bottom of the buttered pan.
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6
Bake for 10 minutes, until the crust is lightly browned.
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7
Remove from the oven and reduce the oven temperature to convection bake at 300F.
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8
Beat the cream cheese in the bowl of an electric mixer until light and fluffy.
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9
Combine the sugar and flour in a separate bowl.
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10
Stir into the cream cheese along with the lemon zest, orange zest, vanilla, salt, eggs, and sour cream.
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11
Beat at low speed, scraping the bowl often, until well blended.
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12
Pour the batter into the pan and bake in the center of the oven for an hour, until set but still slightly jiggly.
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13
Turn the oven off, open the oven door, and allow the cake to cool in the oven for 10 minutes.
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14
Chill several hours or overnight.
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15
Serve plain or decorate as described below.
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16
Mix 2 cups sour cream, 2 tablespoons sugar, and 1 tablespoon dark rum or bourbon until smooth.
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17
Spread on top of the cheesecake after the cake has baked for 1 1/2 hours and return it to the oven for 5 minutes before cooling.
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18
Drizzle the top of chilled cake with 1/2 cup toasted pecans and 3 to 4 tablespoons caramel ice cream topping and 3 to 4 tablespoons chocolate ice cream topping.
