Combine finely crushed Golden Oreos with melted butter until evenly moistened, then press firmly into the bottom of a 9-inch springform pan with a flat surface for a tight layer. Refrigerate for 20 minutes to firm up the crust.

Beat softened cream cheese and powdered sugar until smooth and no lumps remain, scraping the sides as needed. Add sweetened condensed milk, fresh orange juice, orange zest, orange extract, and vanilla extract, then beat until fully smooth.

If desired, add orange food coloring a drop at a time and beat just until the filling reaches a pale orange color. Stop as soon as the color looks right to avoid tinting too dark.

Fold the stiff whipped cream into the cream cheese mixture in 3 additions, mixing gently after each addition until the batter is airy and fully combined. This keeps the filling light and sliceable.

Spread the filling over the chilled crust and smooth the top into an even layer. Refrigerate at least 6 hours (or overnight) until set.

Pipe whipped cream around the border, then scatter orange zest curls over the top for a vivid garnish. Slice and serve once the cheesecake is fully chilled.