Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

Name: Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce
Yield: 12 Servings
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

By Jeanne Thiel KelleyPhotographer Brian Leatart

September 30, 2006

Recipe notes