Name: vanilla bean cheesecake
Ingredients: 2 cups graham crumbs; 3/4 cup walnut flour (can easily make from ~1 1/2 cups walnuts, pulverized); 12 tablespoons melted butter; 1/4 cup light brown sugar; 1/4 teaspoon cinnamon; 24 oz cream cheese; 4 oz sour cream; 4 large eggs, room temperature; 1 cup granulated sugar; 2 vanilla beans, seeds scraped from pods; zest from 1/4 of a lemon; 1/2 teaspoon salt; 2 cups fresh figs, some sliced in half; 1/4 cups pistachios, roughly chopped; 2-3 tablespoons honey

Units:

Ingredients

for the crust

2 cups graham crumbs
3/4 cup walnut flour (can easily make from ~1 1/2 cups walnuts, pulverized)
12 tablespoons melted butter
1/4 cup light brown sugar
1/4 teaspoon cinnamon

for the cheesecake

24 oz cream cheese
4 oz sour cream
4 large eggs, room temperature
1 cup granulated sugar
2 vanilla beans, seeds scraped from pods
zest from 1/4 of a lemon
1/2 teaspoon salt
2 cups fresh figs, some sliced in half
1/4 cups pistachios, roughly chopped
2–3 tablespoons honey

Instructions

Preheat oven to 350°F. Liberally grease a large springform pan and set aside.
In a food processor, combine the graham cracker crumbs, walnut flour, butter, sugar, and cinnamon. Pulse until the mixture resembles a fine sand. Press the crust firmly and evenly into prepared springform pan.
In a standing mixer fitted with a whisk attachment, whip cream cheese and sour cream until light and fluffy, about 2 minutes. Add in eggs and whip 1 minute more.
Add in sugar, vanilla bean seeds, lemon zest, and salt, mixing until combined.
Pour cheesecake mixture over prepared crust and place into preheated oven. Bake for 1 hour, then allow the cheesecake to cool completely in the fridge (about 4 hours).
Once cooled, remove from springform pan and place on serving plate. Arrange fresh fig slices over the cheesecake. Sprinkle with pistachios and a drizzle of honey!