Orange Cheesecake with Candied Kumquats

Combine water and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves.

Add kumquats; reduce heat. Simmer until kumquat slices are translucent, about 25 minutes.

Remove from heat; cool kumquats in syrup. Strain kumquats, reserving syrup.

Combine kumquats and 1/4 cup syrup in small bowl. Return remaining syrup to same saucepan; boil until reduced to 1 1/4 cups, about 8 minutes. DO AHEAD: Can be made 2 days ahead. Cover separately and chill.

Position rack in center of oven and preheat to 177°.

Combine cookie crumbs and brown sugar in medium bowl; add 6 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture evenly onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Bake crust until set and edges are golden brown, about 20 minutes. Cool crust in pan on rack. Maintain oven temperature.

Wrap 4 layers of heavy-duty foil tightly around outside of pan with crust to make pan waterproof.

Combine orange juice, 1/4 cup sugar, and orange peel in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat. Simmer until mixture is reduced to 3/4 cup, about 10 minutes. Chill until cool.

Meanwhile, using electric mixer, beat cream cheese and remaining 3/4 cup sugar in large bowl until smooth.

Mix in sour cream, flour, and salt. Beat in eggs 1 at a time.

Mix in cooled orange juice mixture.

Pour filling into crust; place springform pan in large roasting pan.

Pour enough hot water into roasting pan to come halfway up sides of springform pan.

Bake cake until just set in center, about 1 hour 35 minutes.

Remove cake from roasting pan; remove foil.

Place cake directly in refrigerator and chill overnight. Arrange kumquat slices atop cake, covering completely. DO AHEAD: Can be made 1 day ahead. Tent cake with foil and refrigerate.

Remove pan sides; place cake on platter.

Cut cake into wedges; drizzle some kumquat syrup over and serve.

The KUMQUAT SYRUP is perfect with the cake—but don't stop there. It's also yummy drizzled over vanilla or coffee ice cream or in a cup of tea, a glass of club soda, or even a vodka Martini.