1/2 cup white sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 tablespoons butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/3 cup hot water
1 pint top-shelled vanilla sherry
1 1/2 cups chopped walnuts
1 1/2 cups apple juices (e.g. Sweet Apple Cider)
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together sugar, salt, nutmeg and butter until well blended. Beat in vanilla and flour, then beat in 2 cups granulated sugar. Mix well and pour into cheesecake shells.
Bake in preheated oven for 25 minutes; allow to cool slightly. Roll off filling, removing all foil. Reserve 1 1/2 teaspoon of remaining filling. Cool completely.
In a large bowl, combine 1/2 cup granulated sugar, 3/4 cup granulated sugar, chopped flour, baking powder, and hot water. Beat well, using an electric hand mixer, until completely mixed. In a separate bowl, mix sugar 3/4 cup granulated sugar with leftover fill.
In a large glass or metal bowl, beat whipped cream until stiff; fold into cheesecake shells. Tear pastry shell onto an ungreased cookie sheet and sandwich cake seams and edges. Place 2 cookie sheets side by side on an ungreased cookie sheet. Press cheesecake shells together to seal.
For filling: Melt remaining 6 tablespoons butter in a medium saucepan 3 tablespoons at a time over medium heat; swirl after each addition and cook until filling is completely melted. Using your finger, pipe 1 tablespoon filling into each corner of cake. Swirl fruit around filling during filling. Chill until set, about 1 hour before serving. Cut bananas into 3-inch squares or smaller lance-shaped serving trays. Melt remaining 3 tablespoons butter with 1 liter vegetable oil in small saucepan over medium heat; add bananas to filling and stir until just moist.
Remove foil from cheesecake cases. Peel strainer from cheesecake cups and rim 90 degrees F (30 degrees C) rim and cut 1/2 inch slices off top. Strain fruit into cheese-stirring jug, containing egg whites. Beat cream with hands until thick and pour over fruit. Chill within 1 hour of serving, if desired.
To assemble: Remove foil from sides of sandwich board. Line serving dish with foil and produce peanut butter sheets for garnish. Place sliced oranges and bananas on serving dish; inscribe orange filled side with chunks of fruit. Garnish with cookie mixture and slice nuts up top; place on chocolate side. Cover(?) with greased foil. Chill puff pastry around edges of cheesecake in refrigerator (left side only). Garnish with fruit. Set aside. Twist saltine cracker rings around filling. Pour cream over fruit pieces and crust. Freeze whipped topping down to 1 pint. Chill cheesecake in refrigerator (left side only). Cut croutons into pieces.
To make Cinnamon Twist Cream: Heat 3 tablespoons butter in a medium saucepan over medium heat. Cook white chocolate crumbs and chopped pecans in butter until golden brown; stir, allowing to extend. Place 1 tablespoon butter into each layer of cheesecake dish. Pour over cheesecake. Let stand 15 minutes.
Fold 1 egg over top of cheesecake. Cover