Make the crust: Mix 1.5 cups graham cracker crumbs, 0.3 cups granulated sugar (for crust), 0.3 cups neutral oil (vegetable or canola), and 0.5 teaspoons orange zest (for crust) until combined and resembling wet sand. Press into an 8-inch springform pan.

Bake the crust: Bake the crust at 325°F. Set aside to cool slightly.

Cook the blackberry-orange swirl: In a saucepan, combine 2 cups blackberries, 1 orange zest (for swirl), 2 tablespoons orange juice (for swirl), 0.3 cups granulated sugar (for swirl), and 1 pinch salt (for swirl). Cook over medium heat, stirring occasionally, until thick and jammy. Remove from heat and let cool completely.

Blend the farmer cheese and kefir: Blend 32 ounces farmer cheese and 0.8 cups plain kefir together until completely smooth, with no lumps remaining.

Add the remaining filling ingredients: Mix in 0.8 cups honey, 0.3 cups granulated sugar (for filling), 3 large eggs, 1 teaspoons vanilla extract, 1 orange zest (for filling), 1 tablespoons orange juice (for filling), and 1 pinch salt (for filling), beating until smooth and fully combined.

Layer the filling and swirl: Pour two-thirds of the filling into the cooled crust. Spoon half the cooled compote over the filling and gently swirl with a knife or skewer. Pour the remaining filling on top, spoon the rest of the compote over, and swirl again.

Bake the cheesecake: Bake at 325°F until the edges are set and the center has a soft jiggle.

Cool gradually: Turn off the oven and let the cheesecake cool inside with the door slightly cracked, then remove and let come to room temperature on the counter.

Chill before slicing: Transfer to the refrigerator and chill before slicing and serving.