Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Ingredients

• 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
• 1 1/4 cups walnuts (about 5 ounces)
• 6 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter
• melted
• 5 (8-ounce) packages cream cheese
• room temperature
• 1 2/3 cups sugar
• 3 tablespoons all purpose flour
• 2 tablespoons grated orange peel
• 2 teaspoons orange-flower water*
• 5 large eggs
• 2 large egg yolks
• 4 cups pomegranate juice
• 2 (12-ounce) bags frozen unsweetened raspberries (unthawed)
• 1/4 cup sugar
• 1/2 cup honey
• *A flavoring extract; available at some supermarkets

Instructions

1. 1

   Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides.

2. 2

   Blend first 5 ingredients in processor until nuts are ground.

3. 3

   Using on/off turns, blend in butter until crumbs are moist.

4. 4

   Press onto bottom and 2 inches up sides of pan.

5. 5

   Preheat oven to 500°F.

6. 6

   Using electric mixer, blend first 5 ingredients in large bowl.

7. 7

   Blend in eggs and yolks 1 at a time.

8. 8

   Pour into crust.

9. 9

   Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes.

10. 10

    Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour.

11. 11

    Transfer to rack and cool 5 minutes.

12. 12

    Run knife around pan sides to loosen.

13. 13

    Cool completely.

14. 14

    Cover and refrigerate overnight.

15. 15

    Do ahead: Can be made 2 days ahead; keep refrigerated.