Position an oven rack in the center of the oven and preheat to 160°C. Coat a 9-inch spring-form pan with olive oil or butter. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.

Break apart the rusks by hand. In the bowl of a food processor, crush the rusks with the cinnamon and sugar. Add the melted butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance, and fragrant, about 5 minutes. Cool completely.

Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon and orange zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.

After chilling the cheesecake, remove the spring-form ring. Slice and serve, topped with the drained spoon sweets and drizzle with a little of the reserved syrup. Garnish with mint and cinnamon powder if desired.