• Preheat the oven to 450° and pull out the phyllo sheets so they may defrost while we work on the cheesecake base.
• Add all of the ingredients to a blender and blend until smooth. Divide the mixture in half into two bowls. One bowl, add the blood orange extract and zest, then fold gently together. Set aside, and in the second bowl add the vanilla extract, and fold.
• Set aside the cheesecakes, so as to give the air bubbles in the batter a chance to settle.

Phyllo Crust

• Lightly grease your 6-inch springform pan and unfold the phyllo sheets on a clean surface and cover them with a damp towel. Set aside the sugar in a small bowl.
• On your work surface, place a large parchment paper. One phyllo sheet at a time, brush with butter, and sprinkle an even layer of sugar over the phyllo. Place another sheet of phyllo on top, arranging it askew. Try to make a starburst of angles so that none of the sheets match up! Brush with butter, sugar, and repeat!
• Transfer the phyllo crust to the prepared pan, carefully lifting the edges so that gravity does its thing, and pressing the sheets into the bottom. Workaround the edges with your fingers to scrunch the phyllo together so it doesn’t peak over the springform rim -- This way you can lift the rim over the cheesecake without damaging the crust!
• Fill the crust with your two fillings, whichever layer first!
• Bake for 15 minutes, then check periodicaly for the next 6 minutes for your preferred caramelized top. After the 21-min mark, the top should be close to black! The cheesecake should still be very jiggly in the center when you remove it from the oven.
• Cool at room temperature for 15 min to eat warm or then place in the fridge to eat the cheesecake chilled.