In a bowl beat together the cream cheese, ½ cup of sugar and sour cream on medium speed until smooth.
Add the eggs, heavy cream and orange peel; beat until smooth.
In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar.
With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture.
Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan.
Bake at 325°F about 40 minutes until set.
Remove the springform pan from water very carefully and let cool 30 minutes at room temperature.
Refrigerate for at least 4 hours.
At serving time, slowly unmold the cake from the pan, sprinkle with the ¾ cup sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).
Place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.