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Preheat oven to 350°F. Mix cookie crumbs and butter in small bowl. Press evenly onto bottom and up sides of 9-inch springform pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
Bake 45 to 50 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.