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1
Combine the melted butter and ground graham crackers on the bottom and up the sides of a 10-inch springform pan and chill.
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2
Preheat the oven to 325u00b0F.
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3
In the bowl of an electric mixer whisk together all the.
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4
remaining ingredients for the cheesecake.
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5
Pour into the chilled springform pan and bake until set, about 1 1/4 hours.
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6
While the cheesecake is baking, make the fruit topping: Poach the peaches and figs in the wine together with the spices until the figs soften.
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7
Remove peaches and figs with a slotted spoon and strain the liquid.
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8
Put back into a pot and simmer until reduced to a loose syrup consistency. Place the fruit back into the reduced wine.
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9
Make the cigars: Place the first phyllo sheet in front of you, brush with butter and sprinkle with half the nut and sesame seed.
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10
filling.
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11
Sprinkle lightly with sugar and cinnamon and roll up along the horizontal end very tightly to get a thin cylinder.
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12
Repeat with the second sheet and nut-sesame-seed mixture.
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13
Bake on a buttered sheet pan until crisp and golden, remove, cool, and, using a serrated knife cut into 8 equal pieces.
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14
When the cheesecake is set and golden, remove and cool.
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15
Remove from the springform pan and cut into 8 slices.
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16
To serve: top with the peach-wine mixture and garnish with a phyllo cigar.
