Preheat oven to 355 F. Line a 6-inch round cake tin with parchment paper along the sides. If your cake pan is not springform, line the bottom with parchment paper as well.

Combine all of the crust ingredients and press the mixture into the bottom of the cake tin.

In a stand mixer with the paddle attachment on low speed, or with a hardy wooden spoon and a bowl, beat the cream cheese and sugar together until well combined.

Add the eggs, one at a time, to the cream cheese mixture. Mix well and scrape down the sides of the bowl after each addition.

Then add the cornstarch, vanilla, and orange blossom water. Mix to combine. Add the table cream last. The batter should be pourable and smooth. If there are lumps of cream cheese in the batter, scrape down the bowl and continue mixing until smooth, taking care not to beat in too much air.

Pour the batter into the lined cake tin. If using a springform cake tin, put a tray or pan under the cake tin to catch any leaks (see note 2). Bake for 45 to 55 minutes in preheated oven (see note 3).

Let cheesecake cool in the oven with the oven door cracked open for 20 minutes. Then take out cheesecake and let cool at room temperature. Chill the cheesecake in the fridge for at least 3 hours before removing from the cake tin.

Once the cheesecake is well chilled. Carefully remove from cake tin and peel off parchment paper. If desired, decorate with fresh fruit and edible flowers.