Preheat oven to 325º

Butter a 9" springform pan, coat with flour.

In a food processor, grind the graham crackers until fine.

In a medium mixing bowl, combine the crackers, melted butter, and salt.

Pour into the springform pan, tamping down with a ramekin.

Bake for 10-15 minutes until slightly brown. Remove from oven, let cool.

In a small mixing bowl, add orange zes and 1 tbsp sugar, rub together.

In a stand mixer, with the paddle attachment, combine the cream cheese, remaining sugar, zest, and salt until creamy.

Add the ricotta and mascarpone, mix on medium until smooth.

Add eggs, one at a time, until blended.

Add corn starch, Marsala, and vanilla.

Pour mixture into springform. Tap pan on counter a few times to remove any air. Smooth top with offset spatula.

Bake for 1 1/4 to 1 1/2 hours.

Cool on a cooling rack, running a sharp knife around the edge of the pan right after taking it out of the oven, to minimize cracking.

Refrigerate for 4-24 hours, the more the better.

Garnish with candied citrus to serve.