|Graham cracker crumbs||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Cream cheese||32 Ounce, softened|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chocolate||4 Tablespoon (Adjust Quantity As Needed)|
Combine graham cracker crumbs and butter, mixing well.
Press into bottom and up sides of a buttered 8-inch spring-form pan, set aside.
Beat cream cheese at medium speed of an electric mixer until light and fluffy.
Gradually add sugar and flour, mixing well.
Add eggs, one at a time, beating well after each addition.
Add milk, orange and lemon rind, and salt, mix well.
Spoon into prepared pan, bake at 375Â° for 15 minutes.
Reduce oven temperature to 300Â°, bake 1 hour.
Turn off oven, allow cheesecake to cool in oven 30 minutes.
Let cool to room temperature, refrigerate 8 hours.
Carefully remove sides of springform pan, spread top with whipped cream, and sprinkle with chocolate shavings.
Garnish serving plate with mint leaves and orange wedges, if desired.