Graham Cracker Crust:

1 pkg. graham cracker crumbs
3 tbsp. sugar
1/4 cup (1/2 stick) butter

Press graham cracker crust mixture into a 10-inch spring-form pan. Bake at 375°F for 8 minutes; cool.

Filling:

1 (11 oz.) can mandarin oranges
1/4 cup Cointreau or other orange flavor liqueur
4 (8 oz. ea.) pkgs. cream cheese, softened
2 tbsp. finely grated orange rind
2 tsp. orange extract
1 tsp. vanilla extract
1 1/3 cups sugar

Drain mandarin oranges, reserving 1/2 cup liquid for topping. Combine mandarin oranges and Cointreau; stir gently. Set aside, stirring occasionally.

Combine cream cheese, orange rind and flavorings in large mixing bowl; beat until fluffy and gradually add sugar, beating well after each addition. Pour filling into pan.

Bake at 350°F for 50 minutes or until cheesecake is almost set.

Topping:

1/2 cup reserved orange juice
4 eggs
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. water

Combine orange juice and eggs in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes.

Dissolve cornstarch in 1 tbsp water. Add to pan, cook and stir 2 minutes. Chill topping, and spread over cake before serving.