Directions

1. In a saucepan, melt the butter and add in the orange zest.
2. Place the crushed graham crackers in a bowl, then pour the butter over the crumbs and mix thoroughly.
3. Line a 9x9 baking dish with parchment paper, and press the buttered crumbs into the pan to form your crust. Bake in a 325-degree oven for 10 minutes, then remove from the oven and cool.
4. In a stand mixer, whip the cream until stiff peaks form.
5. Add in the cream cheese, the sugar, and the vanilla, and mix on medium-high until all ingredients are thoroughly combined.
6. Dollop the cream cheese mixture on top of the crust and spread it carefully all across the crust. Place in the refrigerator for a couple of hours.
7. In another saucepan, place the orange juice and the 1/3 cup sugar and cook over medium-high heat until boiling, stirring constantly. Reduce the heat and continue to cook for 5 to 7 minutes or until the liquid reduces and thickens into a syrup. Remove from heat and allow to cool slightly.
8. Remove the cheesecake from the fridge and lift the cake out of the pan using the parchment paper. Cut into bars.
9. Using a spoon, place a dollop of syrup in the center of each bar, then top with a chocolate candy heart, if desired.
10. Serve with candied blood oranges, if desired.
11. Enjoy!