Put the walnuts in a food processor. Add the graham cracker crumbs, and while the machine is still running, slowly add the orange juice until the mixture begins to adhere.
Press the crumb crust evenly over the bottom of a 10-inch spring-form pan. Pre-bake the crust in a 300°F oven until the crust has dried and resembles a cookie, about 15 minutes.
Purée the cottage and ricotta cheeses in a food processor until smooth. Add the drained yogurt and remaining ingredients. Continue to purée until smooth.
Pour the cheese mixture over the crust and bake in a 300°F oven for 15 minutes. Place a bowl of water in the oven below the cheesecake and lower the oven temperature to 200°F Bake until set, 1½ hours more. Allow the cheesecake to cool completely before slicing.