Line the bottom of the springform pan with parchment paper.
Set out a roasting pan or a 9x13 baking pan for the bain-marie (water bath).
Crust
Add the graham crackers, walnuts, cinnamon, and sugar to the bowl of your food processor. Process until you have a fine crumb mixture.
Add the melted butter and process until all crumbs are moist.
Dump the crust mixture into your parchment-lined springform pan and press into the bottom and sides of the pan.
Place the foil-wrapped springform pan on to a baking sheet and bake until the crust just begins to brown, about 15 minutes.
Let the crust cool while you make the filling. Maintain the oven temperature.
Filling
Add the cream cheese, sugar, and the salt in a stand-up mixer fitted with the paddle attachment. Mix until the cream cheese is smooth and creamy.
Add the sour cream, the orange zest, the vanilla extract, and the scrapings of the vanilla bean. Mix until the ingredients are well incorperated. Scrape down the sides of the bowl.
Add the eggs one at a time. Beat until each egg is incorporated.
Wrap the outside of a springform pan in aluminum foil.
Pour the filling mixture into the cooled crust.
Bake
Bring 6 cups of water to a boil. (You may not need all of it.)
Set the foil-wrapped sprinform pan inside of a roasting pan or 9x13 cake pan.
When the water has come to a boil, set the pan on the oven rack. Pull the oven rack out so that you can easily add the boiling water.
Carefully pour the water into the roasting pan so that it surrounds the cheesecake. Make sure to not get water into the filling. Then gently push the rack back in. Make sure the water doesn't splash.
Bake the cheesecake until the edges no longer move, about 1 hr and 5 min. The inside still may be slightly jiggly.
Turn the oven off and crack open the oven door. I usually use a wooden spoon to prop the oven door open. Let the cheesecake sit in the oven undisturbed for 1 to 3 hours. This slow cooling keeps the cheesecake from cracking.
Remove the cheesecake from the oven. Cover the top with foil and immediately place it into the refrigerator. Refrigerate for at least 4 hours before serving.
To remove the cheesecake from the springform pan, loosen the edges by running a knife around the outside of the crust. Release the pan hinges and transfer the cheesecake to a cake plate.
Slice with a wet knife for best results. I wipe the knife off between each slice (but I'm picky).
Video
RECIPE TIPS
SERVING SUGGESTIONSSummer Toppings: Fresh blueberries are a perfect topping for the summer.Winter Toppings: Stone fruit like plums and nectarines are great winter options to top this cheesecake.Fall? Well then obviously you need to try my Pumpkin Cheesecake Bar Recipe!GLUTEN-FREE SUBSTITUTIONThis recipe calls for graham crackers, but if you're avoiding gluten, don't despair! You can find gluten-free graham crackers in almost any grocery store.Simply substitute the gluten-free version of graham crackers in the recipe and then follow the recipe directions exactly as written. Another option is using gluten-free graham cracker crumbs.