Pre-heat the oven to 180° and butter an 18cm spring form cake tin. For the base, place the ground almonds and crushed biscuits into the bowl of your food processor and combine.
Whilst mixing, add the room temperature butter and blend it until it comes together. Press the crumbs into the base of the cake tin, press down well and chill for half an hour so the butter can set. For the filling, place the ricotta, mascarpone and caster sugar and mix together. Then add the orange zest, cinnamon and eggs into a bowl and mix together well.
Spoon the filling onto the base and bake for 60 minutes or until firm. Leave to cool in the tin and begin on the topping.
Thinly slice the two oranges, put the honey in a large, shallow pan on the heat, when it starts to foam add the orange slices and slowly cook them until they are soft and golden brown. Then transfer them to a bowl, with the honey syrup and allow them to cool.
In a clean pan, toast the almonds on a medium heat, being careful that they don't burn, they will turn quickly so keep an eye on them. Once toasted, put them straight onto a cold plate so they don't continue cooking in the hot pan.
Transfer the cheesecake to your serving plate, then put the orange slice and almonds on top of the cheesecake and drizzle over the syrup with the oranges.