Orange Blossom Cheesecake



1-3/4 Cups graham cracker crumbs (about 12 whole graham crackers)
1-1/4 Cups walnuts (about 5 oz)
6 Tbsp sugar
1/2 tsp Salt
1/4 tsp Ground Cloves
1/2 Cup (1 stick) unsalted butter, melted

5 (8-oz) packages cream cheese, room temperature
1-2/3 Cups sugar
3 Tbsp all purpose flour
2 Tbsp grated orange peel
2 tsp Orange Blossom Water
5 large eggs
2 large egg yolks

Great topped with a drizzle of chocolate sauce or fresh berries!


For crust:
Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.

For filling:
Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour.
Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight.

Do ahead: Can be made up to 2 days ahead; keep refrigerated.
Release springform pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.