Make the crust

In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Press into a 9 x 13-inch spring-form pan. Refrigerate until ready to fill.

Make the filling

Preheat oven to 250˚F. In the bowl of a stand mixer with a paddle attachemnt combine the cream cheese and sugar. Mix until smooth, occasionally scraping down the sides with a spatula. Add the Creole cream cheese, zest and juice and mix until smooth. Add one egg at a time, scraping the sides of the bowl with a spatula. Mix well after each egg. Pour the batter into the prepared crust and bake for 2 hours, until the center of the cake is firm to the touch. Let cool at room temperature before refrigerating until ready to serve.

Make the compote

Peel and segment the satsuma, reserving any juice (supplement with orange juice as needed). Heat the juice, sugar and cinnamon stick in a saucepan over medium heat and bring to a boil. Reduce heat and simmer until the liquid becomes syrupy, approximately 20 minutes. Remove cinnamon stick and fold in the satsuma segments and berries (strawberries should be quartered). Add Grand Marnier and serve over the cheesecake.