WACKY WATERMELON CHEESECAKE

FOR THE WATERMELON SYRUP:
1/2 vanilla bean, halved lengthwise
1 1/2 cups watermelon juice
1/2 cup cranberry juice
1 cup sugar
2 tablespoons orange liqueur
FOR THE CRUST:
1 cup pecans
1/2 cup graham cracker crumbs
1/2 cup ginger snaps
1/2 stick (1/4 cup) unsalted butter, melted
FOR THE FILLING:
4 packages (8 oz each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
4 large egg yolks
2 tablespoons all-purpose flour
2 teaspoons watermelon syrup (recipe follows)
8 oz white chocolate, grated
1 cup chopped watermelon (water extracted on kitchen towel)
1 cup fresh raspberries

TO PREPARE THE WATERMELON SYRUP:
Pour both juices into a heavy saucepan. Scrape seeds from vanilla bean into juices. Add the vanilla bean and sugar. Bring up to a boil over medium to high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes.

Remove from heat and discard bean and stir in orange liqueur. Let cool before using. Makes 3 cups

TO PREPARE THE CRUST:
Place the pecans, graham cracker crumbs, and ginger snaps in food processor. Process until fine and add butter, blending until all combined. Press into the bottom of a 10-inch spring form pan.

Preheat oven to 350 degrees F.

TO PREPARE THE CHEESECAKE:
Beat the cream cheese in a mixer until light and fluffy. Add sugar. Add one egg yolk at a time while operating mixer on low speed and scraping bowl after each one is added. Add the flour and 2 teaspoons of the watermelon syrup until combined. Then add grated chocolate; set aside.

Place the raspberries and chopped watermelon over the crust and then pour the cheesecake mixture over the watermelon and raspberries.

Bake in the middle of oven, 45-55 minutes. Place a pan of water in the bottom of the oven, it prevents the cake from cracking. Remember the cake is still cooking when it comes out of the oven.

Let cool, then refrigerate for a couple hours before serving. Serve with Watermelon Syrup

Servings: 10-12