Place almonds, sugar, flour and butter into a bowl make into a paste. Almost as if it you are making a dough. Press the paste into a 2) cm springform and bake for 20-25 minutes. Cool and turn out.
Place und two cups of sugar and one cup of water into a large saucepan and boil, stir until all sugar has dissolved,add the orange slices, simmer slightly about 15-20 minutes. Remove orange slices carefully, drain. Set aside boiling syrup.
Arrange the orange slices around the edge and bottom of the springform in an overlapping pattern.Chop enough of the remaining orange flesh to fill half a cup from the leftover bits.
Place creamcheese and mascarpone into a bowl, beat until smooth, gradually add liqueur, lemon juice and orange flesh, mix in well. You can add pomegranate seeds now or use them later for decoration.
Whisk gelatin according to instructions with 1/2 cup syrup (set aside) dissolve gelatine, cool, stir into creamcheese mixture.
Lightly whip cream, fold into cheese mixture. Now pour the mixture into the tin over the orange slices. Place the baked base gently into top until all is level. Refrigerate for 3-4 hours at least or overnight. You can freeze this slightly for about 45 minutes. Before serving place Cheesecake upside-down onto serving dish. Heat the rest of the syrup, add packets of orange cake glace stir until fully dissolved.
Cool slightly then carefully cover cake and let it set just before serving. Sprinkle the pomegranate seeds over top if not used in mixture of creamcheese/mascarpone mix.
