ITALIAN CHEESECAKE

Preheat oven to 300ºF. Grease a 9-inch springform pan with nonstick baking spray. Tightly wrap the outside of the pan with heavy duty aluminum foil, shiny side out, covering the bottom and extending all the way up sides. Filling: Melt butter and cool. Sift together the flour and cornstarch. In large mixing bowl, beat the cream cheese and ricotta cheese on medium speed until smooth and creamy. Add the sugar slowly. Blend in the flour/cornstarch mixture, orange juice, vanilla extract and the grated orange peel. Reduce the mixer speed to low and add the eggs, one at a time, beating after each addition. Blend in the melted butter and sour cream. Fold in the pignoli nuts, if using. Gently pour the filling into the pan. Smooth the top. Place the springform pan in a large roasting or baking pan, then place on oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 80-90 minutes or until puffed around edges and center jiggles slightly. Remove cheesecake from waterbath, discard foil and transfer to cake rack. Cool for 15 minutes. With a thin-bladed knife loosen crust from sides of pan and cool for 30 minutes more. Unlatch the clasp and slip off the pan side. Cool for an additional 1 ½ hours. If cheesecake is not completely cooled place in the refrigerator uncovered and then loosely cover when cool. Refrigerate at least 4 hours, preferably overnight. Serves 10 to 12.
Topping: In microwave or on stovetop melt the jam and liquer or orange juice. Brush some glaze with pastry brush over cooled cheesecake top. Drain the oranges and pat dry with paper towel. Arrange orange slices in concentric circles over top of the cheesecake. Using a pastry brush, glaze oranges with remaining apricot glaze. Keep refrigerated until ready to serve.