Mist an 8-inch cake pan with non-stick spray, and line with a circle cut from parchment paper.

Place the cookies in a food processor and process finely.  

Stir in the melted butter, and press the mixture into the bottom of the prepared pan.

Preheat the oven to 400 degrees F.

Place the sugar and cornstarch in a large mixing bowl and whisk to combine.  /li>

Add the cream cheese, and beat on medium speed until smooth.  

Mix in the eggs on medium-low speed, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  

Stir in the cream, orange zest, and orange juice, and transfer the cheesecake batter to the prepared pan.

Place the cake pan in a larger baking dish, and fill the larger dish with very hot water, about 1 inch up the sides.  

Bake for 15 minutes at 400 degrees, then lower the oven temperature to 300 degrees and continue baking for 70 to 80 minutes.  (The cheesecake should be set around the edges but slightly jiggly towards the center.)  

Cool the cheesecake in the oven, with the door slightly ajar.  

Chill overnight, then transfer to a serving plate and top with candied orange slices.

Place the orange slices, water, and sugar in a pot and bring to a low simmer.  Continue to cook, swirling the pot occasionally, for about 20 minutes or until the liquid looks thickened and syrupy.