Wacky Watermelon Cheesecake

For Crust: Place first three ingredients in food processor. Process until fine and add butter - blending until all combined. Press into the bottom of a 10-inch spring form pan.

Preheat oven to 350 degrees F.

Make Filling: Beat the cream cheese in a mixer until light and fluffy. Add sugar. Add one egg at a time, then add yolks, while operating mixer on low speed and scraping bowl after each one is added. Add the flour and watermelon syrup until combined. Then add grated chocolate.

Place the raspberries and chopped watermelon over the crust and then pour the cheesecake mixture over the watermelon and raspberries. Bake in the middle of oven, 45 to 55 minutes. Place pan of water in the bottom of the oven. It prevents the cake from cracking.

Remember the cake is still cooking when it comes out of the oven. Let it cool for several hours, then refrigerate for a couple hours.

For Watermelon Syrup: Scrape seeds from vanilla bean into both juices in heavy saucepan; add the vanilla bean and sugar. Bring up to a boil over medium to high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes.

Remove from heat and discard bean and stir in Grand Marnier. Let cool before use.