Preheat oven to 325°F. Line a 9-inch springform pan with parchment and grease the sides.
In a medium bowl combine graham cracker crumbs and melted butter; stir to combine. Press mixture into bottom and sides of the springform pan. Bake for 10 minutes and then let cool to room temperature.
Reduce oven to 300°F.
In a large bowl mix cream cheese, sugar and flour until smooth. Scrape down the sides of the bowl.
Add blood orange juice and mix until combined. Add the eggs one at a time, mixing thoroughly and scraping down the sides of the bowl after each addition.
Pour the cheesecake filing into the prepared crust. Cover the outside of the springform pan with aluminum foil. Tie a crockpot bag around the outside of the pan. Place the springform pan into a larger pan. Fill the larger pan with water until it goes halfway up the sides of the springform pan. Bake for 1 hour, 10 minutes.
Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
Crack open the oven door and leave the cheesecake in the oven for another 30 minutes.
Remove the cheesecake from the oven and chill overnight.
Blood Orange Whipped Cream Topping
Place heavy cream, powdered sugar and blood orange juice into a large mixing bowl. Whip on high speed until stiff peaks form.
Remove the cheesecake from the springform pan. Pipe whipped cream on top of the cheesecake and adorn with slices of blood oranges.
Refrigerate the cheesecake until ready to serve. Cheesecake is best eaten within 3-4 days.
Make sure all the ingredients (cream cheese, juice and eggs) are room temperature. This will help the cheesecake bake evenly.
Don't skip the water bath. This helps your cheesecake bake evenly and have no cracks.
Letting the cheesecake slowly cool down will help it have no cracks.
If you can't find blood oranges, regular oranges can be replaced. Or any other citrus fruit.