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Orange Cheesecake

1 2/3 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 cup butter or margarine, melted
2 (11 ounce) cans Mandarin oranges, undrained
1/4 cup Cointreau or Triple Sec
40 ounces cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup whipping cream
1/2 cup orange juice
2 tablespoons cornstarchCombine graham cracker crumbs, the 1/4 cup sugar and butter; mix well. Press into bottom of a 10-inch springform pan. Bake at 375 degrees F for 8 minutes; cool.Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau, stirring gently. Set aside, stirring occasionally.Beat cream cheese with an electric mixer until fluffy. Stir in the 1 3/4 cups sugar, flour, salt and vanilla extract. Ad eggs, one at a time, beating well after each addition. Add egg yolks, and beat well. Beat in whipping cream; spread filling over crust. Bake at 400 degrees F for 8 minutes. Reduce heat to 200 degrees F and bake 1 hour and 30 minutes.Turn off oven, and partially open oven door. Leave cheesecake in oven for 30 minutes. Cool on a wire rack; chill well. Remove sides from pan.Drain mandarin oranges, reserving Cointreau. Arrange oranges on top and around sides of cheesecake.Combine reserved mandarin orange liquid, reserved Cointreau, orange juice, and cornstarch in a saucepan; stir well. Cook over medium heat for 5 minutes or until thickened; cool slightly. Spoon glaze over top of cheesecake; chill.

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