Preheat oven to 325ºF.
Using an electric mixer on medium speed, beat the cream cheese, sour cream, and sugar until smooth, about 3 minutes. Add egg yolks one at a time, beating thoroughly after each addition. Beat in orange zest, orange juice, lemon juice, and vanilla.
Using clean beaters and a clean bowl, whip the egg whites and cream of tartar on low speed until combined, 1 minute. Increase speed to high and whip until mixture forms stiff peaks when beaters are lifted, 2 to 3 minutes. Gently fold into the cream cheese mixture until just a few fluffs of white remain.
Pour mixture into the frozen crust, smoothing the top. Bake until puffed, lightly browned and set on sides but still with a little jiggle in the center, 50 to 60 minutes. Prop open the oven door, turn off the heat, and let rest in the oven for 1 hour. Cake will rise in the oven, but then will settle back down upon cooling. Remove to a wire rack and cool to room temperature. Cover and refrigerate at least 6 hours or up to 3 days before serving.
Tip: You can replace the Panera Bread Orange Scones with 1 1/2 cups of butter cookie crumbs and 1/4 cup of melted butter combined in a food processor. Either crust can be made ahead and frozen for up to 2 days. The entire cheesecake can also be baked and refrigerated for up to 3 days before serving.