For the candied clementines:
Wash the clementines in warm water, brushing them, then cut them into thin slices.
Put them in a large pot with the sugar and water and bring to a boil.
Reduce the heat and simmer until the syrup is very liquid.
Let cool, leaving the clementine slices in the syrup.

For the crust:
Preheat the oven to 350 F (180 C).
Butter a 9″ (23 cm) springform pan. Line the bottom with parchment paper.
Mix all the crust ingredients, then press into the bottom of the pan.
Bake for 10 minutes.
Remove the pan from the oven and cover it with aluminum foil on the outside (the cheesecake will cook in a water bath, and springform pans are not leak-proof).

For the cheesecake:
Reduce the oven temperature to 325 F (160 C).

In the stand mixer bowl, cream the cream cheese with the sugar and candied clementine syrup, until the mixture is light and creamy.
Add the eggs one by one, beating well between each addition.
Add the sour cream and mix well.

Pour the preparation over the graham cracker crust, then place the pan in a baking dish filled with hot water halfway.
Bake the cheesecake for 1 hour 30.
Turn off the oven and slightly open the oven door. Let the cheesecake cool for at least 1 hour in its water bath (this prevents the top of the cheesecake from cracking).
Then let the cheesecake cool on a rack, before unmolding and covering with candied clementines.