Quixotic Cheesecake

Nut crust

 * 5 tbsp softened butter
 * ½ tsp salt
 * ½ cup granulated sugar
 * 2 cups untoasted walnuts

Cheesecake filling

 * 1 large eggplant (about 1½ lb)
 * 4 large eggs
 * ¾ tsp salt
 * 1 cup granulated sugar
 * 1 cup semi-sweet chocolate chips
 * 1 x 8 oz. pkg. cream cheese
 * 2 tsp vanilla extract

Sauce

 * juice of 3 oranges and 2 lemons
 * ½ cup granulated sugar
 * 2 tbsp butter
 * ¾ tsp salt
 * ⅓ tsp ground cloves
 * 3 pieces chopped crystallized ginger
 * ½ cup coarsely chopped walnuts

Nut crust

 * 1) Combine butter, salt and sugar in food processor.
 * 2) Mix until creamy.
 * 3) Add walnuts, and process until ingredients are smooth.
 * 4) Place nut mixture into 10-inch deep-dish pie plate.
 * 5) Using spatula, build up sides, and smooth out bottom to form crust.
 * 6) Set aside.
 * 7) Preheat oven to 325°F.

Cheesecake filling

 * 1) Slice off stem end of large eggplant.
 * 2) Cut off about 2 inches more, and peel.
 * 3) Cut chunk into 1-inch cubes, and place in food processor.
 * 4) Process eggplant, yielding about ½ cup eggplant purée.
 * 5) Add eggs, and process.
 * 6) Add salt, sugar and chocolate chips, and process on high speed 1 minute.
 * 7) Add cream cheese and vanilla, and process.
 * 8) Let chocolate bits stay in mixture, as these sink to form bottom cheesecake layer.
 * 9) Pour mixture into nut crust.
 * 10) Slice remainder of eggplant, skin on, into ⅛-inch-thick rounds.
 * 11) Wrap in plastic, and set aside.
 * 12) Bake 55 minutes, or until center is firm.
 * 13) Remove from oven, and cool at least 30 minutes.

Sauce

 * 1) Combine orange and lemon juices, sugar, butter, salt, cloves and chopped ginger in large saucepan.
 * 2) Heat over medium heat, stirring often, until boiling.
 * 3) Reduce heat to low, stirring occasionally.
 * 4) Place eggplant slices in saucepan, and cook 25 minutes.
 * 5) Toast walnuts until golden.
 * 6) Remove eggplant slices from sauce mixture, and arrange eggplant attractively on cheesecake, overlapping slices if necessary.
 * 7) Add nuts to sauce.
 * 8) Spoon 6 tablespoons sauce, including nuts, over eggplant slices.
 * 9) Cover cheesecake in plastic or foil, and refrigerate at least 2 hours.
 * 10) Refrigerate remaining sauce.
 * 11) To serve, heat sauce over low heat.
 * 12) Using sharp knife, cut cheesecake into 12 portions, and place on plates.
 * 13) Spoon sauce over each serving, and pass.