Orange Spice Cheesecake

Preheat oven to 300 °F.

Lightly grease a 9-inch cake pan with a removable rim.

Add the cookie crumbs to a large bowl, and mix in the melted butter.

Spoon the mixture into the cake pan, along the bottom and up the sides.

In a clean bowl, beat together the ricotta, cream cheese, and sugar until the texture is creamy. Stir in the ginger and cinnamon.

Beat in the eggs one at a time.

In a separate bowl, mix in the flour, yogourt, Cointreau, orange juice and zest. Fold the yogourt mixture into the cream filling until only just blended. Do not overmix.

Pour into the pan carefully, so that the cookie crumbs remain on the sides.

Bake for about 60 minutes, up to 70. The cake will be just firm, and wobble slightly but retain its shape.

Add the orange zest and juice, and sugar, to a saucepan.

Heat at a medium setting as you stir.

When the sugar is incorporated, add the cornstarch, and continue to stir until boiling.

Allow it to boil for a minute or less, until it just begins to thicken.

Remove from the heat.

When the cheesecake is done baking, run a thin, sharp knife along the edge to loosen it.

Spoon the glaze on top, and use the back of a spoon to smooth it over the surface of the cake.

Let the cake cool at room temperature for at least half an hour, and then transfer to the fridge.

Allow it to chill for another 4 hours at least before removing the rim to serve.