Shortbread Crust:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, sugar and salt. Made a well in the center and add the egg, vanilla and fat.
3. Using a pastry blender of your fingers, mix until a soft dough forms.
4. Fit to the bottom of a springform pan. Blind bake for about 10 minutes. Remove and let cool slightly.

Ricotta Cheesecake:

1. In the same bowl you used to mix your shortbread crust, whisk together ricotta and cream cheese until smooth. Add in the eggs, one at a time, mixing well between each addition. Add sugar, cornstarch, baking powder, vanilla, orange zest and orange juice. Mix until all is incorporated.
2. Pour over the prepared shortbread crust. Bake cheesecake in a water bath (be sure to wrap the pan with tinfoil before placing into water bath) for about 40 minutes, or until golden and slightly firm. Remove and let cool and set before refrigerating.

Sour Cherry Topping:

1. Place sour cherries in a small saucepan with 2 tablespoons syrup over medium low heat.
2. Whisk together sugar and cornstarch, then add to cherries. Stir until the mixture becomes thickened, about 5-7 minutes. Remove let cool to room temperature before topping the cheesecake.
3. Best when served chilled. Enjoy!