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Heat oven to 350 degrees with rack in center. Combine cookie crumbs, sugar (1 tablespoon) and salt in a bowl; stir in melted butter. Firmly press crumb mixture into the bottom and sides of a 9-inch round tart pan with removable bottom (set tart pan on a baking sheet before making crust.) Bake until crust is set and surface looks dry, about 15 minutes. Remove from oven and cool to room temperature, keeping tart pan on baking sheet.
Reduce oven to 325 degrees. In a stand mixer (or with a handheld), beat together cream cheese and sugar (1/2 cup) until smooth. Add egg, bourbon (1 tablespoon plus 1 teaspoon), and vanilla; beat well. Beat in sour cream and orange zest. Spoon cream cheese mixture into cooled tart shell, smooth top, and bake until edges are dry and slightly puffed and center is just set, 30 to 35 minutes. Remove from oven and cool to room temperature.
Combine marmalade and bourbon (1 tablespoon) in a small saucepan over medium heat. When mixture is hot but not boiling, spoon it over the cooled cheesecake. Use an offset spatula to gently spread glaze in a thin, even layer. Refrigerate until cold. Unmold before serving.