For the pate de fruit: First weigh out the 1 pound of sugar in a small bowl with the glucose in the center. Mix together the remaining 2 teaspoons sugar and the pectin in a separate bowl. Bring the puree to a boil. Gradually stir in the sugar and pectin mix. Stir in the sugar and glucose mix in three stages while maintaining a boil. When the temperature reaches 219 degrees F on a candy thermometer, turn off the heat. Add the citric acid. Pour into desired mold frame. Cool to set.
For the graham cracker crust: Preheat the oven to 350 degrees F. Sift the graham crumbs. Mix with the sugar and butter until well combined. Press into desired mold frame and bake for about 9 minutes.
For the cheesecake: Beat the cream cheese and orange zest in a mixing bowl until soft. Beat in the sugar and vanilla until fluffy. Mix together the egg, yolks and milk. Add to the mixer on low speed. Add the creme fraiche last. Pour into the graham crusts and bake for about 22 minutes.
Layer the pate de fruit between two cheesecakes. Decorate as desired.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.