Preheat oven to 475 degrees F.
Prepare crust. Mix crumbs, sugar, and butter and press into bottom of a 9 inch springform pan. (I like to line my pan with a 9 inch round of parchment).
In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add extracts, orange juice, cream, flour, egg yolks, and eggs; Stir until smooth. Do not beat the eggs, just stir them and try not to whip any extra air into the batter.
Pour filling over crust.
Bake cheesecake 12 minutes. Reduce oven heat to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.
Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove cake from pan bottom; slide onto serving plate. Pour topping over center.
If you used parchment, you can gently pull the cake onto a beautiful serving platter. Otherwise, just serve it off the pan bottom.