Base:

1. Line the base of a 23cm springform cake tin with baking paper and spray the sides with non-stick cooking spray.

2. In a food processor crush the biscuits and walnuts together then add the cinnamon. 

3. Mix the crushed biscuits with melted butter and press down onto the base of the pan.

Fig Sauce:

1. Place the pureed figs, sugar, honey, lemon juice and water in a pan. Bring to boil and simmer until thickened 10 to 20 minutes.

2. When ready stir in the vanilla essence. Pass through a sieve to remove excess seeds, and achieve a fine purée. 

Cheesecake:

1. Preheat oven to 170C/325F.

2. In a large bowl whisk the cream cheese and sour cream until light and fluffy, about 2 minutes.

3. Add in the eggs and whip 1 more minute.

4. Add in the sugar, vanilla, lemon zest and salt, mixing until combined.

5. Pour cheesecake mixture over biscuit base and bake in oven for 1 hour.

6. When ready open the door a quarter way to allow the cheesecake to cool in the oven for another 1 hour.

7. Remove from oven and allow it to cool completely.

8. Refrigerate for at least 4 hours before serving or overnight.

9. Once cooled, remove from springform pan.

10. Top with some of the fig sauce (save the remaining before serving), fresh figs and crushed pistachios.

11. I also piped some fresh cream as a decoration (optional).

12. Enjoy!