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1
Line large baking sheet with wax or parchment paper; set aside.
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2
Combine sugar, water, and salt in medium heavy-bottomed saucepan and bring to boil over medium-high heat, stirring until sugar dissolves. Add orange slices and cinnamon stick, reduce heat to medium-low and simmer, turning the slices occasionally, until rinds become soft and syrup begins to foam, 35 to 45 minutes.
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3
Arrange orange slices in single layer on prepared baking sheet.
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4
Adjust oven rack to middle position and preheat oven to 350u00b0F.
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5
Combine cracker crumbs, melted butter, brown sugar, salt, cinnamon, and cloves in small bowl, stirring until crumbs are thoroughly saturated with butter.
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6
Press onto bottom and up sides of springform pan, leaving about 1/2 inch from top of pan. Line exterior of pan with foil.
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7
Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 minutes.
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8
Decrease oven temperature to 275u00b0F.
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9
In bowl of standing mixer or large bowl, whip egg whites with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If you used the stand mixer bowl, transfer whites to separate bowl and wipe out bowl.
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10
With paddle attachment, beat cream cheese, egg yolks, flour, and orange zest on medium speed until light and fluffy, about 2 minutes. Add cream and orange blossom water and continue beating until creamy and smooth, about 2 minutes longer, scraping down sides and bottom of bowl with rubber spatula as necessary.
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11
Stir 1/3 of egg whites into cream cheese mixture, then gently fold in remaining egg whites. Scrape batter into cooled crust and bake until cheesecake is set but still a bit wobbly in the center, 75 to 90 minutes. Shut oven off and let cheesecake sit in oven 20 minutes.
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12
Refrigerate cheesecake until completely chilled and set, at least 3 hours. Remove from springfrom mold and set on serving dish. Arrange orange slice on top of cake and drizzle with 2 to 3 tablespoons syrup. Serve, passing remaining syrup at table if desired.
