📖 Instructions

1. **Get Started:** Preheat your oven to 325°F (160°C). Yep, low and slow is the name of the game for a perfectly creamy cheesecake. Trust me on this one.
2. **Crust Time:** In a food processor, pulse 1 1/2 cups graham crackers until you have fine crumbs. You can also do this in a ziplock bag with a rolling pin if you're feeling old-school. But who has time for that?
3. **Crust Magic:** In a medium bowl, combine the graham cracker crumbs with 5 tablespoons of melted unsalted butter, 1/4 cup granulated sugar, and a pinch of salt. Mix it all up until it resembles wet sand. This is your foundation, so make it good.
4. **Press It Down:** Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to get it nice and even. Bake for 10 minutes. This helps the crust set up and prevents it from getting soggy.
5. **Cheesecake Filling Prep:** While the crust is baking, let's get that filling ready. In a large bowl, beat 24 ounces of cream cheese (make sure it's softened!) with an electric mixer until it's smooth and creamy. No lumps allowed!
6. **Sweeten the Deal:** Add 1 1/4 cups granulated sugar and 1/4 cup of olive oil (use a good quality one - it makes a difference!) to the cream cheese mixture. Beat until well combined. Don't overbeat, or you'll end up with a cracked cheesecake.
7. **Zest & Juice:** Zest 2 blood oranges and juice them. You should have about 1/4 cup of juice. Add the zest and juice to the cream cheese mixture. The aroma alone will make you swoon. We like it like that.
8. **Egg Power:** Add 2 large eggs and 2 large egg yolks, one at a time, beating well after each addition. Make sure you scrape down the sides of the bowl to get everything incorporated. We don't want any rogue cream cheese lurking in there.
9. **Sour Cream Secret:** Stir in 1/2 cup of sour cream. This adds a lovely tang and helps keep the cheesecake moist. Its an important step! Don't miss it!
10. **Pour & Bake:** Pour the cheesecake filling over the baked crust. Smooth the top with a spatula. At this point, you should be getting pretty excited.
11. **Water Bath Time:** Wrap the bottom of the springform pan tightly in aluminum foil. This will protect it from the water bath. Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This is the key to a creamy, crack-free cheesecake. This is another very important step! Please don't miss it!
12. **Bake:** Bake for 75-90 minutes, or until the cheesecake is set around the edges but still has a slight jiggle in the center. It should look like it's barely set. This is perfect.
13. **Cool Down:** Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents it from cracking as it cools. Patience, my friend, patience.
14. **Chill Out:** Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set completely. Very important to wait!
15. **Blood Orange Glaze:** While the cheesecake is chilling, make the blood orange glaze. In a small saucepan, combine 1/2 cup blood orange juice and 1/4 cup granulated sugar. Bring to a boil over medium heat and cook until the glaze has thickened slightly, about 5-7 minutes. Let it cool slightly.
16. **Glaze & Garnish:** Remove the cheesecake from the springform pan. Brush the top with the blood orange glaze. Garnish with fresh blood orange segments, if desired. Or don't! Its up to you!
17. **Serve & Enjoy:** Slice and serve. Prepare for the compliments to roll in. You deserve them!