1. Preheat the oven to 325°F (160°C). Line a 9×9 inches (23x23cm) square baking pan with baking parchment and set aside.

2. For the base add the shortbread cookies to a freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter, add to the cookie crumbs and mix to combine. Transfer to the prepared baking pan and press down with the back of a spoon to get one even layer. Set aside.

3. For the filling mix the cream cheese with the xylitol (or sugar), honey, and vanilla extract. Add the eggs and mix until all is well combined. Pour the filling on the cookie base and bake for 45-50 minutes. The edges should have set but the center of the cheesecake can still jiggle a bit when you move the pan. Take out of the oven and let cool down completely, then place in the fridge for at least 4 hours or overnight.

4. Cut the figs into slices and place on top of the cheesecake, sprinkle with some chopped pistachios, and drizzle with some honey before serving.