Combine first 3 ingredients in a medium mixing bowl; mix well. Firmly press mixture into bottom and about 3/4 inch up the sides of a 9-inch Springform pan; set aside.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in remaining 1/2 cup butter and orange extract; mix well.
Pour mixture into pan. Bake at 450° for 15 minutes. (Filling will become firm as the cake stands.) Cool to room temperature on a wire rack; refrigerate at least 12 hours.
Remove sides of springform pan. Garnish cheesecake with whipped cream and orange rind, if desired.