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Orange Blossom Cheesecake with Raspberry and Pomegranate Sauce

['1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)', '1 1/4 cups walnuts (about 5 ounces)', '6 tablespoons sugar', '1/2 teaspoon salt', '1/4 teaspoon ground cloves', '1/2 cup (1 stick) unsalted butter, melted', '5 (8-ounce) packages cream cheese, room temperature', '1 2/3 cups sugar', '3 tablespoons all purpose flour', '2 tablespoons grated orange peel', '2 teaspoons orange-flower water*', '5 large eggs', '2 large egg yolks', '4 cups pomegranate juice', '2 (12-ounce) bags frozen unsweetened raspberries (unthawed)', '1/4 cup sugar', '1/2 cup honey', '*A flavoring extract; available at some supermarkets', 'liquor stores', 'and Middle Eastern markets.']

Wrap foil around outside of 9-inch-diameter springform pan with 3-inch-high sides. Butter pan. Blend first 5 ingredients in processor until nuts are ground. Using on/off turns, blend in butter until crumbs are moist. Press onto bottom and 2 inches up sides of pan.
Preheat oven to 500°F. Using electric mixer, blend first 5 ingredients in large bowl. Blend in eggs and yolks 1 at a time. Pour into crust.
Bake cheesecake until slightly puffed and beginning to brown in spots, about 12 minutes. Reduce oven temperature to 200°F and continue baking until gently set in center (edges may crack), about 1 hour. Transfer to rack and cool 5 minutes. Run knife around pan sides to loosen. Cool completely. Cover and refrigerate overnight. Do ahead: Can be made 2 days ahead; keep refrigerated.
Bring juice to boil in heavy large saucepan. Reduce heat; simmer until reduced to 1 cup, about 35 minutes. Mix in raspberries and sugar. Simmer until reduced to 3 cups, stirring frequently, about 20 minutes. Mix in honey; bring to simmer. Cool slightly. Cover; chill until cold. Do ahead Can be made 1 day ahead; keep refrigerated.
Release pan sides. Cut cheesecake into wedges and transfer to plates. Spoon sauce over cheesecake; serve.

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