ISO: Weeping Cheesecake

Thank you Lori for answering my message (my dilemma). The best way to answer your question is to include the actual recipe that I use. I follow it to the letter.

26 graham crackers, crushed (about 3 cups crumbs)
1/2 cup (1 stick) butter, melted
3- 8 ounce packages cream cheese, room temperature
5 extra large eggs, room temperature
1 teaspoon vanilla
1 teaspoon orange extract
TOPPING
4 cups sour cream
1 cup sugar
11/2 teaspoon orange extract
Combine graham cracker crumbs and melted butter. Press into bottom and sides of 10-inch spring form pan. Chill until set.

Preheat oven to 350 F. Beat cream cheese eggs, 1 cup sugar, 1 teaspoon vanilla and orange extract in large bowl with electric mixer until smooth, about 3 minutes. Spoon into crust, spreading evenly. Bake 20 minutes. Turn oven off let cake stand in oven 1 hour.

Remove cake from oven. Increase temperature to 475 F. Mix sour cream, sugar and orange extract in large bowl. Spread over cake. Bake until edges begin to bubble, about 10 minutes (check every 3 minutes.) Cool in pan on rack. Chill cheesecake thoroughly before serving, (at least 24 hours.)