Method:

Pre-heat oven to 400 F / 204 C / Gas Mark 6

Let cream cheese come to room temperature.

With a 10 in spring form pan, place 2 - 3 sheets of parchment paper preferably the un-bleached type "the brown parchment paper" and press into the pan forming layers that poke out of the pan and cut with kitchen sissors to create a clean edge. Any paper that pokes up and out of the pan higher than around 3/4 in out of the pan will burn in the oven. Using your hands or the paper in which your butter came with, on the top most layer spread a thin layer of butter on the parchment.

In a large bowl with a wooden spatula or a stand up mixer with a whisking attachment. Whip soften cream cheese with sugar, liquor, vanilla bean paste and orange zest.

Once incorporated well, whisk in one egg at a time until no egg streaks remain. Add Sour Cream and Flour and whisk till fully encorporated.

Pour cheese cake batter into the pre-prepared tin and place into the oven in the middle rack section for 1hr to 1hr 15min. Your oven maybe be hotter than mine, or cooler. End goal is to have the top brown.... Brown food is good food....  The top cracking is normal and releases steam.

Once content with the browning of the top of your Cheesecake turn off the oven and let sit until cool. Or if you are impatient take it out and wait approx 45min and serve warm with apricot jam, whipped cream or a scoop of good vanilla ice cream.