Preheat oven to 160 degrees C (320 degrees F)
In a large bowl using an electric mixer beat cream cheese and powdered sugar until creamy. Add eggs and beat until smooth. Add starch, orange juice, zest and vanilla extract and beat shortly, until combined.
Pour the filling into the crust. Bake for 60-70 minutes or until the centre of the filling is set and the edges of the cheesecake start getting golden brown. Switch off the oven, open it halfway and let the cheesecake cool for 30 minutes inside. Remove the pan from the oven and let it cool to room temperature. Cover with cling film or aluminium foil and refrigerate for 6-8 hours.
Cover with the glaze before serving.