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1
Combine Port, figs and cloves in heavy medium saucepan and bring to boil.
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2
Reduce heat to medium-low, cover and simmer until figs soften, about 20 minutes.
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3
Cool.
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4
Discard cloves.
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5
Position rack in center of oven and preheat to 350F.
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6
Combine vanilla wafers and hazelnuts in processor and grind finely.
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7
Add butter and process until moist crumbs form.
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8
Press crumbs onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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9
Freeze crust 20 minutes.
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10
Spread fig mixture onto bottom of crust.
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11
Using electric mixer, beat cream cheese and 1 1/2 cups sugar in large bowl until smooth.
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12
Add eggs 1 at a time, beating just until blended after each addition.
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13
Mix in liqueur, vanilla and peel.
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14
Spoon filling over fig mixture in crust.
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15
Gently shake pan to distribute filling.
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16
Bake cheesecake until filling is golden around the edges and center moves only slightly when pan is shaken, about 1 hour 5 minutes.
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17
Transfer to rack.
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18
Press down edges of cake to flatten if necessary.
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19
Maintain oven temperature.
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20
Combine sour cream and remaining 3 tablespoons sugar in small bowl.
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21
Spread mixture evenly over top of cake.
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22
Return to oven and bake 10 minutes.
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23
Transfer cheesecake to rack.
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24
Run small sharp knife around sides of cheesecake.
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25
Cool.
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26
Refrigerate cake overnight.
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27
(Can be prepared 2 days ahead.
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28
Keep chilled.
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29
Release pan sides from cake; transfer cake to platter.
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30
Cut 5 slices from orange.
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31
Cut each slice in half.
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32
Cut each fig lengthwise into 5 slices.
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33
Arrange orange slices, cut side toward center, around top edge of cake.
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34
Place fig slice atop each orange slice.
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35
Place hazelnuts between orange slices.
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36
Serve with sauce.
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37
Stir Port and sugar in heavy small saucepan over low heat until sugar dissolves.
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38
Increase heat to medium-high and boil until mixture is reduced to 1 cup, about 13 minutes.
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39
Mix water and cornstarch in small bowl.
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40
Whisk into Port mixture and boil until slightly thickened, stirring constantly, about 1 minute.
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41
Cool.
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42
(Can be made 2 days ahead.
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43
Cover and chill.
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44
Bring to room temperature before serving.)
