Mash the cracker or biscuit in a bag. Use food processor if you have. Place it in a bowl, mix in the sugar, salt, cinnamon powder, and melted butter. Mix them well.

Pre-heat your oven to 180ºC.

Prepare your springform diameter 26cm. Cover the bottom part with aluminium foil to avoid any spills. Optional: Place the baking paper in the baking tin.

Pour in the cracker mixture to the form, press it down so it evenly spread.

Place your form to the preheated oven, and bake it for 8 minutes.

Take it out and cool it down for 1/2 hour.

After that, in the mixer beat the cream cheese smoothly and scrap it down after 2 minutes.

Add the sugar, flour, vanilla extract. Mix them a minute

Slowly add in one by one the eggs and yolks. Donot overmix the batter. In a slow speed, mix them for 2 minutes.

Add the sour cream, orange and lemon zest. Mix it again. Set aside.

Bring the spring form to work surface, brush some melted butter on the form. Pour in the cream cheese batter.

Bake it for 200ºC for 10 minutes, then turn it down to 100ºC bake it for another one and half hour (80 minutes). Switch off the oven, let the cake in the oven for 30 minute. Afterward, open the oven door, let the cake cool down for 15 minutes before taking it out.