Chef John's New York Cheesecake

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure to lightly coat the bottom and sides of a 9-inch round springform pan with non-stick cooking spray.

Next, combine crushed graham crackers and melted butter in a bowl until they are evenly moistened. Press this mixture firmly into the bottom and about half an inch up the sides of your prepared springform pan.

In a separate bowl, whisk together sour cream, flour, and vanilla extract until well combined. Set this mixture aside for later use.

In another bowl, mix cream cheese and sugar together using a wooden spoon until they are evenly incorporated. Add milk to the bowl and whisk until just combined. Whisk in eggs one at a time, stirring well after each addition.

Now, stir in lemon zest, orange zest, and the sour cream mixture you set aside earlier. Whisk until just combined to avoid overmixing.

Pour the cheesecake mixture into your prepared springform pan and bake in a preheated oven until the edges are nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.

Once your cheesecake is done baking, turn off the oven and let it cool in the oven for 3 to 4 hours. This helps prevent any cracks from forming on the top of your cheesecake during cooling.