Mix the melted butter with graham cracker crumbs and press it in the bottom of the pan leaving a nice edge on the side.
Whisk the sour cream and flour together, add the cream cheese and sugar and whisk for 3 more minutes until nicely combined.
Whisk in the eggs one at a time and add the lemon and orange zest.
Pour the mixture on the prepared graham cracker crust and bake for an hour.
When the cake is done, turn off the oven and leave the cake in to cool gradually and slowly for about 3 hours.
Notes
Make the strawberry jelly just like in the recipe for Summer Strawberry Cheesecake and spread it over the cheesecake. Garnish with some fresh strawberry halves and some blackberries.