Pulse the graham crackers in a food processor until they resemble fine breadcrumbs, then add the melted and cooled butter and salt, pulsing until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Freeze the crust while you prepare the other components—this helps it stay intact when the filling is added.

Combine the halved figs with 3/4 cup sugar in a saucepan over medium heat, stirring gently for about 5 minutes until the figs begin to release their juices and soften slightly. The mixture should be warm and syrupy but not completely broken down. Transfer to a bowl and let cool to room temperature, which allows the figs to absorb the sugar while maintaining their shape. I find that cooking the figs this way concentrates their flavor and prevents them from becoming watery during baking.

Using an electric mixer on low speed, beat the room-temperature cream cheese for about 2 minutes until smooth and creamy, scraping down the bowl frequently to ensure no lumps remain. Add the sour cream, 3/4 cup sugar, vanilla extract, and salt, mixing on low speed until just combined—overmixing incorporates air bubbles that can cause cracks. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Stop mixing as soon as everything is combined; I like to use a rubber spatula to do a final gentle fold to ensure everything is evenly distributed without overdoing it.

Preheat your oven to 300°F and place a shallow pan of hot water on the lower rack—this water bath ensures gentle, even cooking and prevents cracking. Pour half of the cheesecake filling from Step 3 over the frozen crust, then carefully spread the cooled figs from Step 2 over this layer, leaving some juice in the bowl. Pour the remaining filling over the figs, then top with the remaining figs and their syrup, distributing them evenly across the surface. Place the cheesecake in the water bath on the middle rack and bake for 1 hour, until the edges are set but the center still jiggles slightly when gently shaken—this means it will finish cooking perfectly as it cools.

Turn off the oven, crack the door open about 4 inches, and let the cheesecake sit inside for 1 hour. This gradual cooling prevents the thermal shock that causes cracks. After the hour, remove the cheesecake from the oven and let it cool completely at room temperature for about 30 minutes to 1 hour.

Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 24 hours. This resting period allows the flavors to meld and the filling to set to the perfect creamy texture. When ready to serve, whip the 16 oz sour cream with the sifted powdered sugar and 1/2 tsp vanilla extract until light and fluffy, then dollop or spread on each slice for a tangy topping.