Orange Cheesecake

Rejuvenating my go-to "cheesecake" recipe, I add a spritz of orange juice and zest, and replace the graham cracker with a chocolate sandwich cookie. Orange and chocolate pair beautifully: the former is floral and sweet; the latter, deep and bitter. This is what you want to eat with friends in the sun, or as a solitary treat; the perfect balance between high and low, citrusy spritz and dark melancholy—as summer should be.

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 1  cup  Oreo cookie crumbs
• 3⁄8 cup butter, room temperature
• 8  ounces cream cheese, room temperature
• 1⁄2 cup sugar
• 1  teaspoon vanilla extract
• 1  orange, zest and juice
• 1  orange, for topping
• 1  teaspoon lemon juice
• 1  cup heavy cream

Directions

1. Cohere the cookie crumbs and butter into a dampened sand. Line the bottom of a spring-form pan with this, packing down with your fingers.
2. In a bowl, cream together the cheese, sugar, vanilla, orange zest and juice, and lemon juice.
3. In a larger bowl, whip the heavy cream until you've got stiff peaks.
4. Fold the cheese mixture into the whipped cream until combined.
5. Pour this "cheesecake" into the prepared pan and refrigerate for at least 2 hours (overnight is best).
6. Top with fresh orange slices.