Preheat oven to 325 degrees F.

In a food processor, add all the ingredients for the crust.

Pulse until a powdery mixture is formed.

This is what you should have.

Transfer the mixture to a springfoam pan lined with parchment paper shaped in a circle. Make sure you spray the bottom of the pan with butter or coconut oil, and then line with parchment paper.

Using a cup measurement, pat the crust mixture down.

Into the oven for 10 minutes.

Your crust is done. Let it cool.

Reduce the oven temperature to 300 degrees. Let it preheat while you make the filling.

Combine all the following ingredients in a food processor - cream cheese, ricotta cheese, sugar, 4 egg yolks (save the egg whites for later), heavy cream, zest of 1 orange, vanilla extract, and salt . Note: I accidentally added them to a large bowl.

Pulse/Blend all the ingredients in the food processor.

This is your filling. It should smooth.

Now transfer the filling to a large mixing bowl.

In a separate bowl, beat the egg whites until firm peaks form.

Once the egg whites are done, transfer it to the filling bowl.

FOLD, do not mix, FOLD the egg whites into the filling. This will help create a light cheesecake, and not dense.

Pour the cheesecake filling into the springfoam pan with the crust.

Tap down so everything is even. Smooth the mixture on top.

Line a tray with foil paper. Place the cheesecake onto the tray and carefully place it into the oven. Bake for 30 minutes at 300 degrees.

Once done, raise the oven temperature to 325 degrees. Leave the cheesecake in there and let it continue baking. Bake the cheesecake for another 30-35 minutes until the top is golden brown and the center is jiggly.

Turn off the oven. Open the oven door and leave the cake in there for 3 hours. The center will fall slightly - that's okay.

After 3 hours, cover the cheesecake with foil paper and place into the refrigerator for at least 4 hours and upto 24 hours.

In a pot, combine all the ingredients for a topping and cook over medium heat. Stir occassionally.

Cover with a lid.

This is what you'll have after 5-7 minutes. Don't make the topping too sweet since we want the flavors to balance one another.

Unmold the refriegerated cheesecake using a sharp knife.

Carefully place the cheesecake onto a cake stand and carefully remove the springfoam pan bottom and parchment paper.

Serve each cheesecake slice with the cranberry orange topping. Enjoy!