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To make brandied oranges, place sugar, water, brandy and cinnamon stick in a large frying pan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes or until thickened slightly. Add one-third of the orange and cook for 1 minute each side or until just softened. Transfer to a baking dish. Repeat with remaining orange, in 2 batches. Pour sugar mixture over orange. Set aside for 3 hours to develop the flavours.
Meanwhile, preheat oven to 170C. Line a 21cm (base measurement) round springform pan with baking paper. Process cream cheese and cottage cheese in a food processor until smooth. Add sugar and vanilla. Process to combine. Add eggs, 1 at a time, processing well after each addition. Add semolina and cinnamon. Process to combine.
Pour mixture into the prepared pan. Bake for 40-50 minutes or until cheesecake is just set in the centre. Turn off oven. Leave cheesecake in oven, with door ajar, for 2 hours or until cool and light golden. Dust with icing sugar. Serve with brandied oranges and syrup.