In a food processor add biscuit crumbs, melted butter and cinnamon powder.
Blend well to mix everything to a homogeneous mixture.
Take a 9" diameter round cake tin with removable base.
Line the base with baking sheet and grease the sides with oil or butter.
Take an aluminum sheet and wrap the back side of the tin.
Now transfer the crumb mixture to the tin.
Spread evenly at the bottom and also at the sides with finger tips.
Keep the tin in the refrigerator to set the crumb.
In the meantime make the cheese filling.
In a mixing bowl add cream cheese, sour cream, condensed milk, sugar, orange zest or essence and vanilla essence.
With a hand mixer mix everything well to combine.
In another bowl beat eggs.
Add the beaten eggs to the cheese mixture.
Mix again with hand mixer.
Cheese filling is now ready.
Transfer the cheese filling to the prepared biscuit layer.
Pre heat oven at 250 degree Centigrade for 10 minutes.
Take a baking tray and fill 2/3 with water.
Place the cake tin in the water filled tray and keep in the pre heated oven.
Bake in water bath at high heat for 10 minutes.
After 10 minutes reduce the heat to 170 degree Centigrade and bake for about 40 minutes till side of the cake becomes light golden brown.
Keep the cake outside the oven for 10-15 minutes to cool.
For the toppings take 3 tablespoon of orange marmalade and some fresh orange segments in a pan and cook for sometime to become a thick mixture.
De mould the cake from the tin.
Top the mixture over the baked cheese cake. Decoration is purely your choice.
Garnish with some fresh Mint leaves and serve.
