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