Preparation

Crust:

1. Combine graham cracker crumbs with cinnamon.
2. Mix in melted butter. Press into bottom and sides of 10-inch springform pan.

Filling:

1. Preheat oven to 500 degrees.
2. In a large bowl, beat cream cheese on high speed, scraping down sides of bowl so cheese is mixed thoroughly.
3. Add sugar, flour, vanilla and citrus peel, blending thoroughly.
4. Add eggs, one at a time, beating well after each addition.
5. Blend in sour cream. Pour into unbaked crust. Bake at 500 degrees for 12 minutes.
6. Lower heat to 200 degrees and bake an additional 60 minutes.
7. Turn off heat and cool cheesecake in oven for 60 minutes.
8. Remove from oven and let stand at room temperature for 30 minutes before refrigerating.
9. Cover and refrigerate overnight before topping with glaze and fruit.

Orange Glaze:

1. Melt butter in a medium saucepan over medium heat.
2. Whisk in cornstarch or arrowroot.
3. Whisk in orange juice and bring to a boil, stirring constantly. Boil one minute.
4. Cool to room temperature. To serve, spoon over cooled cheesecake and top with fresh fruit.