- 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, liquor stores, and Middle Eastern markets.
- 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.
- 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 2 days ahead; keep refrigerated.
- Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
- Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.