Several hours before you're ready to make your cheesecake, remove the cream cheese, sour cream, and eggs from the refrigerator and allow them to come to room temperature. 

Preheat the oven to 325 and crush the gingersnap cookies into crumbs using a food processor.  

Combine two cups of the gingersnap cookie crumbs with melted butter, orange zest, and fresh orange juice. 

Press the mixture into the bottom of a 9 inch springform pan to form the crust and bake at 325 for 10-15 minutes. 

In a large mixing bowl, combine the cream cheese, sour cream, sugar, flour, and salt. Use a hand mixer or a stand mixer to whip the ingredients together.

Add maple syrup, vanilla, and orange juice to the batter and mix again to incorporate.

Add the eggs one at a time beating each egg into the mixture one by one.

Pour the batter into the springform pan on top of the gingersnap crust. Smooth the batter so the top is free of any lumps or ripples.

Wrap the bottom of the springform pan in foil and place the pan on a baking sheet which you will fill with water.

Place the pan in a 325 degree oven and add an inch or two of water, being careful not to add water above the foil line.

Bake the cheesecake at 325 for 70-90 minutes or until it is set in the middle. Add additional water to the pan as needed throughout baking.

Once the cheesecake is done baking, turn off the oven and crack the door open.  Let it cool in the warm oven for 30 minutes, then remove it from the oven and let it cool on the counter for another 60 minutes.

After it cools to room temperature, cover it and transfer to the refrigerator where it needs to chill overnight. 

Once it's done chilling, undo the springform pan and place the cheesecake on a cake stand. Garnish the top with sliced figs