2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food color
1 drop red food color
One 9-inch graham cracker pie crust

Preheat the oven to 350 degrees F. In a large bowl, with an electric beater on medium speed, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well.

Place 1 cup of the cream cheese mixture in a small bowl and stir in the orange extract and the yellow and red food color. Pour the remaining cream cheese mixture into the pie crust.

Drop the orange cream cheese mixture by spoonfuls onto the cream cheese mixture in the crust; swirl with a knife to create a marbled effect.

Bake for 30 to 35 minutes, until firm around the edges; the center will be slightly loose. Allow to cool for 1 hour, then cover and chill for at least 8 hours before serving.

Note: Try dressing up each serving with a dollop of whipped topping and half an orange slice