In a large bowl mix together well, the cream cheese, sugar, flour, rum extract, eggnog and orange juice.Add eggs one at a time, beating well after each addition. Pour over cooled crust. Bake at 425 for 10 mins....lower temp to 250 and bake an additional 35 mins until centre is just barely firm. Remove from oven to rack and immediately loosen cake from pan rim,. I run a butter knife around the edge first and then undo spring. Remove sides of pan and let cake cool.