Beat cream
cheese and sugar together in a large bowl with an electric mixer until
light and fluffy; add eggs and beat well. Beat sour cream and vanilla
extract into cream cheese mixture until batter is smooth.
Transfer one
cup of the cream cheese mixture to a small bowl and stir in orange
extract, yellow food coloring, and red food coloring until batter is
smooth and orange.
Pour
uncolored batter into prepared graham cracker crust. Drop spoonfuls of
orange batter over the top of the uncolored batter and run a knife
through the orange batter to create a marbled effect.
Bake in the
preheated oven until the edges are firm and center is slightly loose, 30
to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake
with plastic wrap and chill in the refrigerator, 8 hours to overnight.
