2tspcornstach + 2 water as thickeningBring honey lemon sauce ingredients to boil and add cornstarch solution to thicken, stir well. Set aside to cool.
Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Cut 4 pieces of figs in wedges (1 into quarter) and place in the prepared cake pan. Place the whole pan in the refrigerator for later use.
Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and add honey, vanilla extract, lemon juice and zest, mix well .
Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan.
Steam bake in preheated oven at 160 deg C for about 1 hour. It should feel set, but not rigidly so
Remove cheesecake from pan after cooling.
Spread a layer of honey lemon sauce on to cheesecake and chill in the refrigerator for about 5 minutes.
Cut the remaining 6 pieces of figs into wedges (1 into 6). Place fig pieces on top of cake and drizzle honey lemon sauce over it.
Chill cheesecake for several hours before serving.