non-stick cooking spray 3 tablespoons butter 1 1/4 cup graham cracker crumbs 3 packages (8 ounce size) cream cheese, at room temperature 1 1/2 cup sour cream 1 1/2 tablespoon vanilla extract 3/4 cup granulated sugar 3 tablespoons Grand Marnier (orange liqueur) 4 eggs, lightly beaten whipped cream, for garnish orange zest (grated portion of peel) or orange slice, for garnish
Preheat the oven to 350 degrees F. Lightly coat a 9-inch springform pan with cooking spray.
In a medium saucepan, melt butter over low heat; let cool about 10 minutes. Stir in graham cracker crumbs. Add crumb mixture to springform pan; smooth with a spoon.
Combine cream cheese and sour cream; mix well with an electric mixer. Gradually add vanilla, then beat in sugar. Beat in Grand Marnier, then eggs. Scrape down the sides of the bowl; beat until well blended and smooth.
Pour cheese mixture into pan; bake for 45 minutes. Turn oven off, but leave the cheesecake in to bake for a few minutes more, until the edges are set but the middle is slightly jiggly. Let cool, then chill. Garnish with whipped cream, orange zest or an orange slice.