Labneh Cheesecake With Honeyed Figs

• FOR THE CRUST:
• 6 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet)
• 1 pinch Salt
• 4 Tablespoons Unsalted Butter, melted
• FOR THE FILLING:
• 1 cup Labneh (store Bought Or Homemade)
• 1/3 cups Sugar
• 1 whole Egg
• 2 Tablespoons Unsalted Butter, melted
• 1/4 cups Sour Cream
• 1/4 cups Flour
• 1 teaspoon Vanilla
• 1 teaspoon Lemon Zest
• 1 teaspoon Lemon Juice
• 1/4 teaspoons Salt
• FOR THE TOPPING:
• 1 Tablespoon Sugar
• 1 Tablespoon Honey
• 1 pinch Salt
• 1/4 cups Water
• 4 whole Figs, Halved

1. Preheat the oven to 350 F.
2. To make the crust, add the graham crackers to a food processor and pulse until you have crumbs. Add the salt and melted butter and continue pulsing until it's incorporated. Press the mixture into the bottom of either an 8" spring-form pan or two 4" ones, as I've used here. Set aside.
3. Use a paper towel to wipe out the bowl of the food processor and add all the filling ingredients. Puree until completely smooth then pour into the prepared crust.
4. Bake for 30 minutes. Remove from oven and allow to cool completely before removing them from the pan.
5. When ready to serve, prepare the topping by adding the sugar, honey, salt and water to a saucepan. Heat on medium just until the sugar dissolves then add the sliced figs. Continue to cook on medium for about 5 minutes, stirring occasionally. Remove from the heat and let it stand for another 5 minutes to thicken slightly. Place the figs on top of the cheesecake and pour on the honey sauce.

graham cracker sheets, salt, unsalted butter, filling, sugar, egg, unsalted butter, ubc, ubc, vanilla, lemon zest, lemon juice, ubc, sugar, honey, salt, ubc

Taken from tastykitchen.com/recipes/desserts/labneh-cheesecake-with-honeyed-figs/ (may not work)