• Prepare crust. Mix crumbs, sugar, salt and butter and press into bottom of a 9-inch springform pan. Bake it at 350 for 10 minutes. This is a step I've added. In the past I did not bake it.
• After baking, raise oven heat to 475 degrees F.
• If you haven't already, bring all filling ingredients to room temperature. This is important.
• In large bowl, with mixer at medium speed, beat softened cream cheese just until smooth; 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 and bake cheesecake at 475 for 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.

Alternate Method -- Water Bath

• If you'd rather use a water bath and don't want to deal with changing temperatures, wrap the bottom and sides of your springform pan in foil. Place it in a large roasting pan filled halfway with hot water. Bake at 325°F for 60 minutes, then turn off oven and let it sit for 1 more hour with the door slightly ajar.