Instructions: ***Clementines are dark-orange fruits, similar to tangerines, often seedless.

Preheat oven to 425 degrees.

Grind crackers and sugar in food processor until fine crumbs form. Add butter; process until crumbs are slightly moist. Press onto bottom (not sides)

of 9 inch-diameter springform pan. Bake until set, about 12 minutes. Transfer to rack; cool completely. Maintain oven temperature.

Place cream cheese in large mixing bowl. Add sugar and beat till fairly smooth. Stir in eggs, vanilla, clementine juice, and orange zest, until well blended. Pour filling into pan. Bake cheesecake for 15 minutes, then reduce oven temperature to 325. Bake for an additional 45 minutes, until center is just set

(with a slight wobble in the center). Remove from oven and allow it to cool to room temperature.

Whisk apricot jam, adding just enough clementine juice so that the jam is smooth and coats the back of a spoon. Set aside.

After cheesecake has completely cooled, arrange clementine segments to cover the top of the cake. Using pastry brush, generously brush clementines with the glaze, allowing extra glaze to fall in between clementine segments and drizzle down the side of the cake. Chill cheesecake for at least one hour or overnight before serving.

Note: For the orange zest, you may want to use larger, firmer and thick-skinned oranges (like Texas or navel oranges), as clementines are too delicate and difficult to zest.

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