Preheat the oven to 165 degrees.
To make the cookie dough, in a food processor put the cookies, the nuts and the sugar. Press until almost dust is made.
Add the melted butter to the cookie mixture and stir well.
On the cake mold of about 23 cms, cover the bottom and sides with the cookie dough. Flatten with your fingers or with the help of a glass.
Bake for 15 minutes and let cool another 10 minutes. Store in the freezer while.
Lower the oven temperature to 150 degrees.
In the food processor, mix cream cheese, ricotta cheese, orange zest, sugar, vanilla, egg yolks, cream and salt. Process until a smooth mixture forms and place in a large bowl.
With an electric mixer , whisk egg whites until peaks form.
Using a spatula, add the fluffy whites to the previous mixture and use enveloping movements to avoid loosing the whites.
Remove the cookie mold from the freezer and put the mixture on top.
Bake for 30 minutes and raise the oven temperature to 165 degrees.
Continue baking until the edges are brown but the center remains soft, about 30-35 minutes.
Turn off the oven and open the oven door, let the cheesecake cool down little by little for about 3 hours (this is to avoid cracks).
Cover with egapack paper and refrigerate for 12 hours.
The next day remove the cheesecake and cover with orange marmalade or your taste (I love it with apricot jam).
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