3 tablespoons melted [?].
18 graham crackers, crushed
1/4 cup all-purpose [?]
1 cup [?]
1 tablespoon vanilla
8 ounces cream [?]
1 1/2 cups white [?]
2/3 cup [?]
4 [?]
1 teaspoon finely grated lemon [?]

Directions:
1. Preheat [?] to 350 degrees F (175 degrees C).
2. Lightly [?] the bottom and sides of a 9-inch springform pan.
3. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform [?].
4. [?] flour, sour cream, and vanilla extract in bowl. Set aside.
5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
6. [?] milk into cream cheese mixture and whisk until just combined.
7. Whisk in eggs, one at a time, stirring well after each addition.
8. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
9. Pour mixture into prepared springform pan.
10. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
11. When the cheesecake is done, the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.