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1
Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
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2
In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
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3
Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
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4
Preheat oven to 350u00b0F.
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5
Place prepared pie crust in center of a cookie sheet (preferably without sides).
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6
Brush crust with some of the orange juice concentrate.
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7
Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
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8
Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
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9
When cooled to room temperature, refrigerate cheesecake for several hours.
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10
While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
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11
If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
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12
Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
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13
When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
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14
Refrigerate any leftovers.
