Mix crust ingredients and press into 9” springform pan.

Bake crust 10 mins.

Beat cream cheese, zest, and sugar until smooth.

Add juice, sour cream, and Brenham Better Extract of Vanilla.

Add eggs one at a time, beating after each until incorporated.

Pour over warm crust.

Bake 55–70 mins at 350 until center is wobbly.

Cool in oven 30 min with door ajar.

Move to counter and let come to room temperature.

Chill 8 hours in refrigerator.