Step 1

Preheat oven to 350°F. Liberally grease a large springform pan and set aside.

Step 2

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.

Step 3

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.

Step 4

Add in sugar, vanilla bean seeds, lemon zest, and salt, mixing until combined.

Step 5

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).

Step 6

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!