Poppy Seed Citrus Cheesecake

• 3/4 cup graham cracker crumbs (about 12 squares)
• 3/4 cup ground almonds
• 1 tablespoon sugar
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3/4 cup heavy whipping cream
• 1/4 cup orange juice
• 3 tablespoons all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon grated orange zest
• 4 large eggs, beaten
• 2 large eggs
• 3/4 cup sugar
• 1/4 cup lemon juice
• 2 tablespoons orange juice
• 2 tablespoons butter
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest

1. In a bowl, combine cracker crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a
2. . Bake at 350u0b0 for 8 minutes. Cool on a wire rack.
3. In a bowl, beat cream cheese and sugar until smooth. Add cream, orange juice, flour, poppy seeds and orange zest; mix until well blended. Add eggs; beat on low speed just until combined. Pour over crust. Return pan to
4. .
5. Bake at 350u0b0 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.
6. In a small saucepan, whisk eggs until foamy. Whisk in remaining glaze ingredients; cook and stir over low heat until mixture reaches 160u0b0 and is smooth and thickened. Refrigerate cheesecake and glaze overnight. Remove sides of pan. Serve glaze over cheesecake.

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Taken from www.tasteofhome.com/recipes/poppy-seed-citrus-cheesecake/ (may not work)