In a medium bowl, stir together flour and sugar. Add egg, butter and vanilla extract. Beat with electric mixer until well combined. With greased fingers press dough evenly onto bottom of a greased 9-inch springform pan. Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Remove from oven and set aside. * Can also use an 8-ounce package of refrigerated sugar cookie dough.
In a large bowl combine first 4 ingredients. Beat with electric mixer until smooth. Add eggs and yolk, one at a time, beating well after each addition. Beat in orange juice, peach schnapps, lemon juice and vanilla extract. Pour mixture over the crust. Bake at 350 degrees F for 15 minutes.
Lower temperature to 200 degrees F and bake for an additional hour and 10 minutes, or until center no longer looks shiny or wet. Remove cake from oven and run a knife around the edge of pan. Chill, uncovered, overnight.
Orange Marmalade Glaze
In a small saucepan, combine all ingredients. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Chill until serving time.
Makes 12 to 18 servings.
Source: E-Cookbooks.net