For crust combine biscuit crumbs, sugar, ground nuts, cinnamon and melted butter. Press onto bottom and part way up sides of a springform pan. Chill crust while preparing filling.
Preheat oven to 180 degrees C.
For filling, beat cottage cheese in small mixing bowl on high speed of mixer until almost smooth -- about 5 minutes. Set aside. Beat cream cheese in large mixing bowl until light and fluffy. Beat in Swiss cheese and cottage cheese until well-blended - about 3 minutes - on medium speed of mixer. Beat in sugar, essences and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour. Beat egg whites until soft peaks form. Gently fold into cheese mixture. Spoon into crust.
Bake 60 - 65 minutes or until centre is set.
Turn oven heat off. Open oven door and let cake cool in oven. It is normal for the cake to sink slightly in centre. Refrigerate several hours or overnight. Place cake on serving plate. Carefully remove sides of pan.
For glaze place pears (apples can be used) in a decorative pattern on top of cheesecake. Heat blackcurrant jam in small saucepan over low heat, stirring constantly until melted. Spoon small amount over pear slices. Refrigerate glazed cake at least one hour. To serve, reheat jam and spoon a small amount over each piece.