- Preheat oven to 250℉. Spray a 9” springform pan with cooking spray.
- In a medium bowl stir to combine graham cracker crumbs, sugar, stevia, and butter. Press crumb mixture firmly into bottom of prepared pan. Set aside.
- In a food processor combine cream cheese, ricotta, stevia, sugar, cornstarch, vanilla, orange flower water, and orange zest. Process until very smooth, scraping down sides of processor bowl as needed. Add eggs and process just until incorporated. Add pine nuts and pulse a few times to incorporate.
- Pour filling into crust. Place pan on a baking sheet to make it easier to move in and out of the oven. Bake until the very center of cheesecake jiggles slightly when the pan is nudged, 2-2½ hours.
- Let cheesecake cool for 1 hour at room temperature, then refrigerate overnight to chill completely.
- For the candied orange topping, place orange slices in a large saucepan and add water to cover. Bring to a boil over medium-high heat, then reduce heat to simmer briskly for 2 minutes. Gently drain slices.
- In same saucepan, combine stevia, sugar, and 2 cups water. Bring to a boil, stirring to dissolve stevia and sugar. Place orange slices in syrup, reduce heat to a gentle simmer, and cook, uncovered, until orange slices look shiny and translucent, about 45 minutes. Remove orange slices from syrup and let drain and cool on a cooling rack set over a sheet pan or a piece of parchment paper.
- To serve, run a thin knife or small offset spatula around inside of springform pan and remove ring. Top cheesecake with overlapping candied orange slices and drizzle with some of the syrup, if desired. Sprinkle with pine nuts and serve.