Ingredients
Method
1.Preheat oven to 180ยฐC. Line base of a 22cm springform tin with baking paper.
2.Cover base of tin with cake slices. Bake for 10 minutes or until browned lightly. Reduce oven to 150ยฐC.
3.Meanwhile, beat cream cheese, sour cream, extract, brandy, nutmeg and sugar in a medium bowl with an electric mixer until smooth. Beat in eggs, one at a time, until just combined. Pour mixture into tin.
4.Bake cheesecake for 45 minutes or until just set. Cool cheesecake in oven with door ajar. Cover; refrigerate overnight.
5.Stir honey, the water and cinnamon stick in a medium heavy-based frying pan over high heat; bring to the boil. Reduce heat; simmer until sticky. Remove cinnamon stick.
6.Remove cheesecake from tin, place on a serving plate; top with figs, grapes and pomegranate seeds. Serve drizzled with syrup.
To remove the seeds from the pomegranate, cut the whole pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them.
Note