As in, "Everything but the...." This is my masterwork, and I'm very proud of it. It's a lot of work; I think it's worth it. Of course, with all these different flavors, there may be something in here that you won't like, so feel free to omit. You can substitute, but think hard about how each new flavor will go with all the other flavors here.
1/2 cup (packed) chopped dried sweet cherries
6-7 Tbsp Royale Chambord liqueur
1/2 cup (1 stick) butter, softened
1 1/4 cup flour
2 1/2 tsp ground cinnamon
1/2 cup walnut halves, chopped
1/2 cup sliced almonds
1/2 cup unsalted macadamias
6 oz. milk chocolate
6 oz. bittersweet chocolate
28 oz. cream cheese, softened
1 5/6 cup sugar (used in separate measurements)
3 eggs
2/3 cup heavy cream
zest of 2 oranges, finely grated
2 Tbsp instant espresso powder
2 Tbsp + 1 tsp vanilla extract (used in separate measurements)
Place the dried cherries in a small bowl. Pour the Chambord over them, stir, cover tightly, and set someplace warm to plump up (several hours).
Preheat the oven to 325°F. Line the bottom of a 9 1/2 x 3 inch springform pan with foil. Cream the butter with 1/3 cup of sugar. Beat in one tsp of vanilla extract and the cinnamon, then mix in the flour, then the chopped walnuts. Pat into an even layer in the bottom of the pan. Bake for 30-45 minutes, until firm. Turn the oven up to 350°F.
Put the almonds and macadamias in a baking dish or cookie sheet and toast 5-8 minutes, shaking the pan at least once, until they are fragrant and JUST begin to color. Pour them immediately onto a cold plate to stop the cooking. Let the nuts and the crust cool completely, and turn the oven down to 325°F. Wrap the outside of the springform pan with two layers of heavy-duty foil.
Measure 1 cup of sugar into a 1 quart Pyrex measuring cup or other extremely heat-resistant 1 quart microwavable container. Add 1/3 cup of water, stir, and cover loosely with plastic wrap. Microwave on high for 2 minutes and stir until all the sugar is dissolved. (Repeat if necessary.) Re-cover the container and cook until the condensing steam has washed any crystals off the sides. Uncover and cook at high for an addition 3-7 minutes, swirling the syrup occasionally. Watch carefully during this time, as it will go from colorless to horribly burnt surprisingly quickly. When the syrup is amber-colored, remove it from the microwave and set it down on a heat-resistant surface. IT IS VERY HOT! VERY CAREFULLY pour in the heavy cream, a little at a time, stirring it in with a long-handled wooden spoon. (It will sputter and foam like nobody's business.) Set the caramel aside to cool.
In a small cup, dissolve the instant espresso powder in the vanilla extract to make a thick syrup.
Place the thoroughly cooled nuts and the two chocolates in the bowl of a food processor fitted with the metal chopping blade and process until finely chopped.
Drain any remaining Chambord from the dried cherries, and sip it slowly.
In a large bowl, beat the cream cheese with an electric beater until creamy. Add the remaining 1/2 cup sugar and beat until smooth. Add the eggs, one at a time, beating well after each. Scrape down the sides of the bowl and beat some more. When the batter is smooth and slightly fluffy, beat in the orange zest, espresso syrup, and caramel. Scrape down and beat. Finally, stir in the cherries and the nuts and chocolate mixture.
Mix the batter thoroughly and pour it onto the prepared crust. Place the (wrapped) springform pan in a roasting pan or jelly roll pan and pour very hot water into the outer pan to a depth of about 1/2 inch. (This will keep the air in the oven moist and also keep the base of the cheesecake from burning.) Bake at 325 F for about one hour; the center will be jiggly but not liquid when done. Turn the oven off, prop the door open a bit, and let the cheesecake sit in the oven another 45 minutes or so, then remove from the oven and the roasting pan and cool completely. Refrigerate at least four hours or overnight before unmolding.