• Start by making the eggless orange curd. Add the freshly squeezed and strained orange juice, sugar, and butter to a small saucepan and place it over low to medium heat. Stir often so the butter melts gently and the sugar dissolves without boiling.Takes 2-3 minutes.
• Mix the cornstarch with the cold orange juice to make a smooth slurry with no lumps. This step matters because lumps are hard to fix later.
• Slowly pour the cornstarch slurry into the warm orange mixture while stirring constantly. Keep stirring and cook gently on low heat until the mixture thickens to a soft custard-like texture. It will coat the back of spoon and if you run down your finger, the line will stary seperated. This usually takes 3-4 minutes. Do not rush or turn the heat high. Also do not thicken a lot since the curd will thicken as it cools down.
• Turn off the heat and stir in the condensed milk until fully combined. The curd should look smooth and glossy. Let it cool completely at room temperature.

  Tip: Cover the surface with plastic wrap touching the curd to prevent a skin from forming.

Prepare Gingersnap Crust

• Line the base of a 9 inch springform pan with parchment paper.
• Add ginger snaps to a food precessor fillet with metal blade and crush to a fine powder. If you are using Trader Joes ginger snaps, they have ginger crystals in them which wont break fully but thats okay!
• To prepare the ginger snap crust, add the ginger snap crumbs to a bowl and pour in the melted, cooled butter. Mix until all the crumbs look evenly moist, like damp sand.
• Press the crumb mixture firmly into the base of a springform pan or dish. Use the back of a measuring sup or a flat glass to pack it tightly. This helps the crust hold together when sliced.
• Place the crust in the refrigerator to chill while you prepare the filling. Chilling helps it set and stay firm.

Make The Cheesecake filling

• In a medium bowl, whip the cold heavy cream until stiff peaks form. The cream should hold its shape and look smooth. Let stand.
• In a separate bowl, add the softened cream cheese and granulated sugar. Beat until smooth and creamy, scraping the bowl so there are no lumps.

  Tip: Soft cream cheese blends better and prevents a grainy texture.
• Add the cooled orange curd and freshly grated orange zest to the cream cheese mixture. Mix gently until everything is well combined and evenly colored.
• Fold the whipped cream into the orange cream cheese mixture in batches using a spatula. Fold gently in one direction only to keep the mixture light and airy.
• Spoon the cheesecake filling over the chilled crust and spread it evenly using a flat spatula. Tap the pan lightly on the counter to remove air bubbles.
• Refrigerate the cheesecake for at least 12 hours or overnight until fully set.

  Tip: Longer chilling gives cleaner slices as the filling gets a chance to firm up.

Prepare the Orange Glaze

• To make the orange glaze, add the strained orange juice and sugar to a saucepan and warm it over medium heat, stirring until the sugar dissolves.
• Mix the cornstarch with cold orange juice to make a smooth slurry, then slowly add it to the saucepan while stirring.
• Cook gently until the glaze thickens and looks shiny. Remove from heat and let it cool to room temperature before using.
• Run a spatula or butter knife around the edges of the chilled cheesecake and unmould it carefully.
• Slice with a clean, warm knife for neat pieces. Wipe the knife between cuts for best results
• Before serving, spoon the cooled orange glaze over the cheesecake slices or serve it on the side so everyone can add as much as they like. Enjoy!