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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 9-inch springform pan with butter.
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3
Place the cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined.
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4
Place the crumb mixture in the prepared pan and, using a measuring cup, press it evenly into the bottom.
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5
Bake for 10 to 15 minutes or until golden brown around the edges.
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6
Cool completely on a wire rack.
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7
Place the ricotta in the bowl of a food processor and blend until smooth.
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8
Add the sugar and flour and pulse until well incorporated, about 10 (1-second) pulses, then scrape down the sides of the bowl.
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9
With the motor running, add the eggs and egg yolks one at a time until well incorporated.
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10
Add the vanilla, orange zest, and salt and blend until just incorporated.
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11
Pour the mixture into the prepared pan/crust and smooth the top.
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12
Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour.
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13
Remove to a wire rack and let cool.
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14
Place the marmalade and vodka in a small saucepan over medium heat and bring to a boil.
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15
Reduce the heat to low, simmer, and reduce the sauce by half, about 10 to 15 minutes.
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16
Cool slightly (about 5 minutes) and pour over the cooled cake.
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17
Let set before cutting, at least 15 minutes.
