CRUST:

2 egg yolks, beaten to blend
1 tbsp. grated orange peel
1 tbsp. fresh orange juice
1 1/2 c. sifted all-purpose flour
3/4 c. ground macadamia nuts
1/2 c. plus 2 tbsp. powdered sugar
1/8 tsp. salt
1/2 c. (1 stick) well-chilled unsalted butter, cut into pieces

CHEESE FILLING:

24 oz. cream cheese, room temperature
3/4 c. sugar
4 eggs
1 1/2 tsp. grated lemon peel
1 1/2 tsp. Grand Marnier
1 1/4 c. white chocolate chips (7 oz.)

CHOCOLATE GLAZE:

8 oz. semi-sweet chocolate, coarsely chopped
1/4 c. (1/2 stick) unsalted butter
3/4 c. powdered sugar, sifted
3 tbsp. water
2 tbsp. Grand Marnier

OTHER:

Orange slices, halved
Orange segments
Fresh mint leaves
Orange Kumquat Sauce

FOR CRUST: Combine yolks, orange peel and orange juice in small bowl. Combine flour, nuts, powdered sugar and salt in processor. Cut in butter until mixture resembles coarse meal, using on-off turns. With machine running, pour egg mixture in through feed tube and process just until dough gathers together (dough will be very moist). Wrap and refrigerate 30 minutes.

Preheat oven to 350 degrees. Butter 10-inch springform pan. Place dough in pan and press over bottom and 3/4 inch up sides. Even edges. Bake until crust is brown, about 25 minutes.

Meanwhile, PREPARE FILLING: Beat cheese and sugar until light and fluffy. Beat in eggs 1 at a time. Mix in lemon peel, Grand Marnier and chocolate chips.

Spoon filling into crust. Bake until just set, about 35 minutes. Cool. Cover cake and refrigerate overnight.

FOR GLAZE: Heat chocolate and butter in top of double boiler over barely simmering water, stirring until melted and smooth. Mix sugar, water and Grand Marnier in small bowl until sugar dissolves. Add to chocolate and stir until smooth. Remove from over water and let stand until cool but still pourable.

Remove pan sides from cake. Pour glaze atop cake and spread over top and sides. Refrigerate until set (can be prepared 6 hours ahead). Arrange orange slices around side of cake. Garnish with orange segments and mint. Serve, passing sauce separately. 12 servings.

ORANGE KUMQUAT SAUCE:

6 kumquats or 1 orange
2 oranges
1 lemon
2 c. sugar
1/2 c. water

Quarter and seed kumquats, oranges, and lemon. Finely chop in processor using on-off turns. Transfer to heavy medium saucepan. Add sugar and water. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook 5 minutes. Return mixture to processor. Blend to chunky puree using on-off turns. Cool to room temperature. Makes about 4 cups. (Kumquat Sauce can be prepared 3 days ahead and refrigerated.)