Clementine Almond Cheesecake

• For the Crust:
• 10 ounces plain cookies (I used vanilla, but chocolate wafers or gingersnaps would be equally good)
• 1/2 cup sliced almonds
• 1 pinch kosher salt
• zest of 3 large clementines (reserve fruit)
• 1/2 teaspoon almond extract
• 2 ounces (4 tablespoons) unsalted butter, melted
• For the Filling:
• 3 8-ounce packages cream cheese, room temperature
• 1/2 teaspoon kosher salt
• 3 tablespoons all purpose flour
• 1 1/3 cups granulated sugar
• 3 large clementines that you reserved after zesting
• 1 teaspoon almond extract
• 1/2 teaspoon orange extract
• 4 large eggs, room temperature

1. Process the cookies and almonds with the salt till they are mostly fine crumbs. Some larger pieces of almond are OK. (Don't clean out the bowl--you're going to use it again.)
2. Heat the oven to 375u0b0F. Wrap the bottom of a 9-inch springform pan with a piece of aluminum foil and clasp the outer ring over the foil so the edges hang outside the ring. Scoop the cookie crumb mixture into a medium bowl. Stir in the clementine zest and the almond extract. Drizzle with the melted butter and mix until well blended.
3. Dump the crumbs into the springform pan and cover with large piece of plastic wrap. Place your hands on the plastic wrap and press the crumbs about 2 inches up the sides of the pan. (The plastic wrap will keep the crumbs from sticking to your hands.) With the plastic wrap still in place, spread the remaining crumbs evenly over the bottom of the pan and firmly press down to make a compact layer. Bake until the crust is lightly browned and fragrant, about 12 minutes. Set on a rack to cool.
4. Reduce the oven temperature to 300u0b0F. (VERY IMPORTANT)
5. Process the clementines in the food processor till liquefied. Pour into a measuring cup. You should have about 3/4 cup of pulpy juice.
6. In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour and salt until very smooth and no lumps remain. Stop and scrape the beater and sides of the bowl frequently until you are sure there are no lumps.
7. Add the sugar, clementine pulp and extracts, and beat until well blended and smooth, stopping to scrape beater and bowl several times. Add the eggs, one at a time, and beat until just blended, stopping to scrape beater and bowl before each addition. (I kept the mixer on Stir, and blended each egg for about 30 seconds. The edges still cracked a little, so you might want to reduce the time.) rnTap the bowl several times on the counter to release some of the air bubbles. Pour the filling into the crust. Use the tip of a small knife to pop any air bubbles on the surface.
8. Bake at 300u0b0F until the cake is slightly puffed around the edges and the center still looks moist, about an hour to an hour and 15 minutes. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours or overnight or up to 3 days. The cake can also be frozen up to 1 month.

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Taken from food52.com/recipes/16224-clementine-almond-cheesecake (may not work)