Pulse the almond cookies with the graham crackers and salt in a food processor until finely ground. Transfer the crumbs to a bowl and mix in the melted butter. Press this mixture over the bottom and halfway up the sides of a 8-inch springform pan. Bake in the oven for about 10 minutes (check at the 8 minute mark).
Let cool on a rack.
Make the cheesecake:
Place the gelatin in small bowl with 2 Tbs cold water until the gelatin softens.
Beat the whipping cream until soft peaks form. Refrigerate.
With an electric mixer, beat the cream cheese, mascarpone, goat cheese, sugar and salt until fluffy, about 5 minutes. Last, beat in the lemon juice.
Microwave the gelatin until melted, about 5 seconds, and beat into the cream cheese mixture.
With a spatula, fold in the cream cheese.
Pour the cream cheese over the cool crust and smooth flat with an offset spatula. Regrigerate until firm, about 3 hours.
Make the caramalized oranges:
Slice the oranges into thin slices (thinner than 1/4 inch-thick if possible; I used a mandoline) and discard the ends.
In a small saucepan, make a simple syrup: add the water and sugar, cook on medium heat, and stir until sugar is dissolved. Remove form the heat.
Place the orange slices in a single layer on a wide pan. Pour the syrup over the slices and cook on medium-low heat, turning the slices occasionally, until the liquid becomes thicker and sticky (much of the water will have evaporated).
Set aside and let cool.
Before serving the cake, arrange the slices of caramalized orange over the surface of the cake.