Bruleed blood orange cheesecake

Heat the oven to 350F.

Pulse the cookies in a food processor until finely ground, add the granulated sugar and pulse to incorporate.

Stream in the melted butter and pulse until the crumbs hold together when pressed.

Press the crumbs firmly into a nine inch springform pan, packing the sides and coming back for a final press.

Bake at 350F for 10 to 15 minutes, until fragrant and a little golden.

Beat the room temperature cream cheese on medium about a minute, until smooth and creamy, scraping the bowl.

Add the granulated sugar slowly on medium, then the kosher salt, scraping the bowl.

Add the sour cream and the orange zest and mix.

Add the vanilla extract and mix until combined.

On medium low, add the eggs one at a time, letting each incorporate before the next; do not whip air into the batter or it will crack.

Mix the two yolks with the Grand Marnier in a small bowl, then drizzle into the batter on low.

Sift in the flour and fold it through, scraping the bowl.

Optional: for an unreliable oven, put a cake pan of boiling water on the bottom rack and bake the cheesecake on the middle rack.

Pour into the slightly cooled crust and bake at 350F for 15 minutes, then drop to 300F for 30 to 35 minutes, until set with a slight wobble.

Turn the oven off and leave the door closed about an hour, then cool to room temperature and chill overnight or eight hours.

Cut the skin and pith off the oranges and slice them.

Arrange the slices on a paper towel lined baking sheet and pat dry.

Sprinkle the tops generously with sugar and torch until the sugar dissolves and the caramel sets.

Run a sharp knife around the edge of the chilled cheesecake and remove the collar.

Arrange the bruleed oranges on top.