In a food processor, blend together walnuts, almonds, dates, figs, raisins, orange zest, and warming spices until you achieve a sticky, crumbly mixture. Scoop it out into a springform pan, spreading it evenly across the base.

Use your fingers or the bottom of a flat measuring cup to press the crust mixture down into the pan evenly. Refrigerate for about 30 minutes to firm up.

Blend the cranberries in the food processor until smooth. If desired, add maple syrup to taste and pour the mixture over the chilled crust.

In the food processor, combine coconut cream and melted cocoa butter until smooth. Spread this mixture over the cranberry layer.

Drop spoonfuls of the remaining cranberry mixture on top of the white chocolate layer and swirl gently with a knife for a decorative effect.

Cover the pan and refrigerate for at least 6 hours or overnight for best results. Once firm, the cheesecake should hold its shape when cut.

Release the sides of the springform pan, slice the cheesecake, and serve chilled. Garnish with fresh cranberries or a sprinkle of orange zest.