Turn oven on to 340℉ / 170℃. Prepare 11 inch / 28 centimeter round springform pan by lining the bottom with parchment paper, also cut a long strip of paper to line the sides.

Place farmer's cheese in a food processor and blend with whipping cream until smooth (about 5 minutes). Set aside.

In the large bowl of a stand up mixer place butter and powdered sugar. Whisk until fluffy and light in color (about 5 minutes). Separate yolks from egg whites. When eggs have been separated and butter/sugar mixture is ready, add egg yolks one by one and keep whisking. Slow down the speed of the whisk and start adding the cheese mixture. Add a few spoonfuls at a time, whisking continuously. Finally, add vanilla extract, potato (corn) starch, and orange zest. Whisk on low until combined.

In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form. Add egg whites to cheese mixture in portions and fold gently until combined.

Pour batter into springform pan and bake for 1 hour. When done baking, turn oven off and let cheesecake cool in the oven with the oven door cracked for at least 30 minutes. After that, take it out and cool completely before placing in the fridge. Cool in the fridge for at least 3-4 hours before making ganache.

When ready to decorate, take cheesecake out of springform pan; with the help of a large plate or a cutting board flip cheesecake to REMOVE PAPER FROM BOTTOM and sides, then transfer cheesecake onto a platter.

To prepare ganache, heat cream in a small pot; do not boil. Break up the chocolate and place in a bowl. When cream is hot, pour it over chocolate and let sit for 2-3 minutes until chocolate melts. You can add a pinch of cinnamon to it if you'd like. After the chocolate has melted completely, mix until smooth.

Pour chocolate ganache over the top of the cake and let cool for about 15 minutes before decorating and/or serving. Decorate with slices of orange, cinnamon sticks and star anise.