• Pre-heat the oven at 150 C/ 300 F.
• Wrap the outside of an 8 or 9-inch springform pan in foil. Set aside.
• Add flour to the chopped figs and set aside.

Crust

• Crush the biscuits in a ziplock bag or food processor.
• Add melted butter and sugar. Combine well.
• Pour into your springform pan.
• Use the back of your spoon or glass to press into the pan.
• Chill in the fridge while you prepare the filling.

Cheesecake batter

• In the bowl of a stand mixer – combine the cream cheese and sour cream until smooth.
• Then, add the sugar, cornflour, salt, and lemon juice - combine well but do not over-mix
• Add the vanilla extract and eggs, one at a time - making sure to combine well.
• Add the chopped figs to the batter - combine but do not over-mix.
• Pour the batter into the springform pan.
• Place the springform pan in a roasting pan on the center rack in the oven.
• Add about 2 cups of hot water in the roasting rack outside the cheesecake pan.
• Bake for 35 to 40 minutes until set. The center will still have a slight wobble.
• Remove from the oven. Run a knife around the edges of the cheesecake then cool completely (this will prevent any crack as the cake shrinks when cooling).
• Place in the fridge for at least 4 hours or overnight.

Fig Topping 

• Slice the remaining figs into even slices.
• Arrange the slices onto the cheesecake.
• I leave the cheesecake in the pan so I can use the rim as a guide.
• Combine hot water to the honey to make a syrup - brush the diluted honey all over the figs. This will prevent the fig discoloring.
• Enjoy!