Heat oven to 350 ° F.
Grease the inside of an 8” springform pan. Set aside. Preheat oven to 325° F.
To make crust, melt butter in a large sauté pan. Add breadcrumbs, walnuts, and salt. Stir, making sure butter and crumbs are well mixed. Cool. Press mixture into the bottom of prepared springform pan.
Blend cream cheese and Parmigiano Reggiano until smooth. Add egg yolks one at a time, until blended. Blend in cream. Add mustard, pepper, cornstarch and minced shallots. Blend until smooth.
In another mixing bowl, beat egg whites with cream of tartar until stiff but not dry. Fold gently into cheese mixture. Spoon into pan and even the surface.
Bake one hour. Turn oven off and leave cake inside without opening door for one hour. Then remove cheesecake and cover with a damp towel. Cool to room temperature.
To make glazed fruit topping, melt butter in a sauté pan. Add the apples, figs, orange zest, orange juice, walnuts and cherries and simmer on low until apples are just tender. Spoon topping over cheesecake.
Heat apple jelly in a small pan set over low until just melted. Brush jelly over fruit to add shine. Serve at room temperature.