Instructions: Pre-heat the oven to 300-F degrees and lightly oil a 9 inch spring form pan.

Crush the Grape Nuts to fine crumbs in a food processor or blender. Add the honey and oil, and pulse until thoroughly mixed. Press the crumbs evenly into the bottom of the prepared spring form pan; set aside.

Prepare the filling by beating the soft cream cheese in a large bowl with an electric mixer. Spend about 3 minutes, making sure the cream cheese is smooth and lump-free. Add the ricotta cheese, half cup of honey, yogurt, cornstarch, egg and egg whites, orange juice concentrate, orange zest, and salt. Beat the mixture until its smooth and creamy. Pour the batter into the crumb-lined pan and smooth the
top level. Bake the cheesecake for 50 to 60 minutes, or until the edges are puffed but it still jiggles a bit at the center. Turn off the heat and keep the oven door closed. Let the
cheesecake cool in the oven for about 30 minutes, then remove to a wire rack to completely cool the cheesecake. About an hour before serving, finish the cheesecake:
Remove the pan sides and place the cheesecake on a serving plate. Peel the oranges, making sure all the white pith is removed, then cut the fruit into very thin slices. As you
cut the fruit, place the slices on paper towels to remove the excess juice, then place them in a circular, layered arrangement on top of the cheesecake. In a small saucepan, warm the remaining two tablespoons of honey. Brush the honey over the top of the orange slices. Garnish the cheesecake with a few mint sprigs, if desired. Serve at room temperature. Refrigerate any leftovers for up to two days.

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