Put the nuts and biscuits in a blender. Blend them well, add the butter and blend again to get oily crumbs. Put the crumbs in a ring shaped form, covered with baking paper.
Shape mixture into a layer with high walls, applying pressure to get the crumbs to stick. Bake the biscuit layer briefly until the tops are browned and let it cool completely. Put the powdered sugar, cream cheese and vanilla extract in a bowl, beat them with a mixer until smooth.
Add the cream and continue beating. Cut the strawberries and plums into several pieces. Add them to the cheesecake. Stir them gently. Pour the cream over the biscuit layer and even it out on top. Allow it to cool and harden for several hours. Beat the strawberry jam in a bowl and pour it over the cake. Distribute evenly.
Cu the carambola into thin slices, the plums into crescents, halve the strawberries but do not remove their stems and the pull the physalis up from the shells without tearing them from the fruit. Decorate with fruits.
Brush the strawberries with jam for an extra shine. Garnish with fresh mint leaves.