1. Prepare the Oven and Pan:

For the crust: Preheat the oven to 350°F (175°C).

Wrap the bottom and sides of a 9-inch round springform pan tightly with aluminum foil. This will prevent water from seeping into the pan during the water bath.

Lightly grease the inside of the pan with nonstick cooking spray. Set aside.

2. Make the Graham Cracker Crust:

Place the graham crackers, pistachio nuts, light brown sugar, and kosher salt in the bowl of a food processor.

Process until finely ground, about 30 seconds.

Drizzle the melted butter over the top of the graham cracker mixture.

Process until the mixture is the texture of coarse sand and evenly moistened.

Transfer the crust mixture to the prepared springform pan.

Using a measuring cup or your fingers, press the crust firmly into the bottom of the pan. Creating an even layer. This recipe does not have a crust going up the sides.

Bake the crust until it is lightly browned and smells toasty, 12 to 14 minutes.

Cool the crust completely on a wire rack, about 30 minutes.

3. Make the Filling:

While the crust is cooling, make the filling.

Place the whole-milk ricotta cheese and softened cream cheese in the bowl of a food processor.

Puree until very smooth, about 30 seconds.

Add the granulated sugar, all-purpose flour, large eggs, orange zest, vanilla extract, and kosher salt.

Process until smooth, about 30 seconds, stopping the food processor as needed to scrape the sides of the bowl.

4. Assemble and Bake in Water Bath: Pour the filling into the cooled crust.

Place the springform pan in a large roasting pan.

Pour boiling water into the roasting pan to come halfway up the foil-wrapped springform pan. This creates a water bath.

Bake at 350°F (175°C) until the cheesecake is mostly set with a slight jiggle in the center when the pan is shaken, 1 hour 20 minutes to 1 hour 30 minutes.

5. Cool Slowly:

Carefully remove the cheesecake from the water bath and place it on a wire rack.

Let the cheesecake cool to room temperature, about 2 hours.

6. Chill: Remove the aluminum foil from the pan.

Refrigerate the cheesecake until cold and completely set, at least 6 hours, or preferably overnight.

7. Serve: Run a thin paring knife or offset spatula around the sides of the pan to loosen the cheesecake.

Carefully remove the sides of the springform pan.

Garnish the cheesecake with chocolate shavings and chopped pistachios, if desired.

Slice and serve. Enjoy your incredibly delicious Ricotta Cheesecake!