• Make the Fig Spread, or use pre-purchased fig preserves. (I recommend making your own) See below for a recipe.

Making the Crust

• In a food processor, turn your graham crackers into crumbs, place the crumbs into a small bowl and set aside.
• Heat up your butter, and then add the butter to the breadcrumbs and mix well to incorporate.
• In a spring form pan, Place the mixture into the bottom to make the crust, pat it down firmly and evenly.
• Spread out the fig preserves evenly on top of the crust, you can use a little more if you like! Then place the pan in the fridge while you prepare everything else.

Making the Cheesecake

• Place the gelatin into a bowl of cold water to soak for at least 10 minutes.
• In a stand mixer, add the ricotta cheese and begin to mix on speed 2 or 3. For about 5 minutes, you will see the ricotta become creamy.
• Add the sugar and mix on medium until the sugar is incorporated well.
• In a small sauce pan, heat up the heavy whipping cream.
• Add the gelatin to the whipping cream and mix well until the gelatin has melted into the cream.
• Add the gelatin mixture to the ricotta mixture and mix on medium-high until everything is creamy and well incorporated.
• Pour the ricotta mixture into the spring form pan and level it out with a rubber spatula, place this in your fridge for at leas 4 hours.

Toppings

• After the cake has rested for at least 4 hours, Wash and dry your figs. Then cut the figs into quarters.
• Arrange the figs over the top of the cheesecake and garnish with the pistacchios.