For the Crust:

1. Preheat the oven to 350°F.
2. Place roughly 30 chocolate wafers in the bowl of a food processor. Pulse the machine until fine crumbs form.
3. With the machine running, slowly stream in the melted butter. Run until all the crumbs are moistened by the butter and beginning to clump together.
4. Generously spray a 9-inch springform pan with nonstick cooking spray on the bottom and sides. Line the bottom and sides of the pan with parchment paper (I do one round piece for the bottom and a thin strip that runs around the sides). Spray the parchment paper with nonstick cooking spray.
5. Press the crumb mixture into the pan, firmly packing it to form the crust. It should fully cover the bottom of the pan and up a little bit on the sides of the pan.
6. Bake the crust for 10 minutes.
7. Remove from the oven and allow to cool while you finish prepping the rest of the cheesecake.

For the Filling:

1. Set a kettle or pot of water on to boil.
2. While the crust is baking, make the filling by combining the blocks of cream cheese in a stand mixer (alternatively, you can mix it in a bowl with a hand mixer). Beat the cream cheese together until smooth and creamy. It’s important to thoroughly cream the cream cheese before adding the other ingredients – it makes for a silky smooth filling.
3. After the cream cheese is smooth, stir it with a spatula to remove any excess air that may have been incorporated. Excess air can cause your cheesecake to crack during baking.
4. Beat in the sugar, cornstarch, salt, sour cream, clementine juice and zest, and vanilla until smooth. Again, scrape down the sides and stir the mixture with a spatula to remove excess air.
5. Add the eggs and egg yolk, one at a time, and beat after each addition until the filling is smooth and creamy.
6. Take your spatula and once again stir the batter a few times, taking out any excess air that may have been incorporated.
7. Baking the Cheesecake:
8. Reduce the oven temperature to 325°F and place a large baking dish on the bottom rack of the oven. Carefully pour the boiling water (I find that using a kettle for this is easiest) into the baking dish and close the oven door.
9. Pour the cheesecake filling into the crust and smooth out the top. Rap the pan gently on the counter a few times to remove any air bubbles in the filling.
10. Transfer the cheesecake to the oven, setting it on the middle rack above the baking dish with water, and close the door quickly so that all the moisture does not escape.
11. Bake for 1 hour 15 minutes or until the cheesecake is puffed and set around the edges and has a slight jiggle in the center when you shake the pan. It will be golden brown on top because of the caramel in the filling. Start checking it around 1 hour (all ovens are different and actual cooking time may vary a bit). If it is not done, keep baking in 15-minutes increments, checking after each for doneness.
12. Turn off the oven and crack open the oven door. Allow the cheesecake to sit in the oven with the door open for 1 hour.
13. After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature.
14. Once it is cool, transfer the cheesecake to the oven for a minimum of 4 hours (longer is actually better – I prefer to do it overnight).

To Serve:

1. Remove the cheesecake from the fridge and gently and carefully remove the collar from the springform pan. Peel off any parchment paper that may be sticking to the cheesecake.
2. Arrange dollops of whipped cream on the top and decorate with dehydrated orange slices (all optional).
3. Slice with a very sharp knife and serve.

For the Optional Dehydrated Orange Slices:

1. Preheat the oven to 200°F and line a large baking sheet with parchment paper. Slice one medium orange into thin rounds and line up in an even layer on the baking sheet.
2. Bake for 2-3 hours or until the oranges are dehydrated and crisp – they will continue to crisp as they cool down.