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For crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9 1/2 inch round springform pan.
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Mix all ingredients in bowl.
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Press mix firmly onto bottom and up sides of pan to within 1/2 inch of top edge.
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Bake 10 min.
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Maintain oven temperature.
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Transfer crust to rack and cold completely.
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Set aside.
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For filling: Using electric mixer, beat cream cheese in large bowl till very smooth.
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Beat in sugar, Grand Marnier, cream and vanilla.
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Add in Large eggs and yolks and beat just till blended.
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Pour filling into prepared pan.
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Bake till top puffs and is golden, about 50 min.
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Transfer to rack and cold 15 minute (cake will fall as it cools).
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Maintain oven temperature.
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Meanwhile, prepare topping: Blend first 4 ingredients in small bowl.
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Pour over cooled filling, spreading with back of spoon.
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Bake 5 min.
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Transfer to rack and cold completely.
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Cover and chill overnight.
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Run small sharp knife around edge of pan.
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Release pan sides.
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Set cheesecake on platter.
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Arrange strawberries, pointed ends up, atop cheesecake, leaving 1 inch border around outer edge.
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Stir jelly in heavy small saucepan over low heat till just melted.
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Fold in 4 tsp.
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liqueur; brush over berries.
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Using electric mixer, beat cream in medium bowl till soft peaks form.
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Add in powdered sugar and remaining 1 1/2 tsp.
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Grand Marnier and beat to hard peaks.
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Spoon cream into pastry bag fitted with large star tip.
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Pipe cream decoratively around outside of strawberry border.
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Arrange orange peel decoratively atop whipped cream.
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Garnish platter with mint leaves if you like.
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(Can be prepared 2 hrs ahead and refrigerated.)
