Bring the prunes, supremed oranges, Armagnac, water and cinnamon stick to a simmer. Cook, covered until the prunes are soft. Uncover the pot and continue cooking until the liquid is cooked off. Allow to cool. Can be made several days ahead.

Preheat oven to 350°F

Place all the graham crackers in a food processor and pulse until they are completely broken up, add the walnuts and sugar, pulse until the walnuts are fine. Add the butter and pulse until it is uniformly mixed in. Press the mixture into a 9-inch Springform Pan. Bake until toasty and lightly browned, about 15 minutes. Allow to cool.

Pour the prune filling into the baked crust.

Mix the cream cheese in a stand mixer fitted with a paddle attachment on low speed, until smooth. Add the mascarpone, sugar and zest, continue mixing until smooth. Wipe down the bowl and paddle with a rubber spatula. Add the egg yolks and vanilla and mix until combined.

In a clean bowl, whip the egg whites until medium stiff. See my video to see the proper way to whip them, so they are easy to incorporate. Fold the egg whites into the cheesecake batter.

Pour over the prune filling.

Bake for about 75 minutes or until puffed, browned and set in the middle. The edges will crack as it soufflés. Once it is set, turn off the oven, prop the door open with a wooded spoon and allow the cheesecake to cool slowly in the oven, about an hour. Remove from oven, run a knife around the edge of the pan, to make removing it easier once it is cooled. Cool to room temperature, then refrigerate for several hours or overnight.

When ready to serve, whip the cream, toast the almonds and serve.