Fig cheesecake

Directions

Directions:
We start with the base. We crush the digestive biscuits in a mixer. We transfer the crushed biscuits to a bowl and add the butter in very small pieces, kneading well. We butter our baking tin and add the biscuit mixture, pressing it down well with the bottom of a glass to make it stick evenly. We bake the biscuit for 8-10 minutes at 180°C. Then we put it in the fridge to set.
In a mixer, we add the cream cheese, sugar, eggs, and vanilla pod. We mix everything well. We pour the cream cheese mixture onto the biscuit base and chop the figs into small pieces, coating them with flour before adding them to the cream cheese.
We bake the cheesecake at 170°C for 1 hour and 10 minutes. When it's done, we leave it inside the oven for half an hour with the door half open. Then we let it cool to room temperature and put it in the fridge to chill.
Next, we remove the cheesecake from the baking tin and spread fig jam on top (if our jam is too thick, we dilute it with syrup from the sweet figs).
Good luck!