Blitz digestive biscuits and sugar into fine crumbs.

Mix in melted butter until combined.

Press firmly into the base and slightly up the sides of the springform tin.

Bake for about 10 minutes.

Cool completely before adding cheesecake filling.

Blend ground cardamom, cinnamon, ginger, allspice, nutmeg, and black pepper. 

In a bowl, beat cream cheese until smooth, add sugar and spices, then mix in sour cream, cornstarch and vanilla. 

Add eggs two at a time, mixing gently to avoid air bubbles.

Pour the cheesecake filling over the cooled crust. 

Place the springform tin in a larger cake pan and set it inside a roasting tray filled with hot water.

Bake at 160°C for 1 hour and 15 minutes until the edges are set, and the centre gently wobbles. 

Turn off the oven, open the oven door and let it cool inside for 1 hour.

Remove the cake tin from the oven and let it cool for an hour. 

Refrigerate at least 6 hours or overnight.

Wash and slice figs in half. 

Heat ghee or butter in a skillet over medium heat. 

Add brown sugar and vanilla extract and stir until simmering. 

Place figs cut side down and cook 3–4 minutes, then flip and cook for another 3 minutes until caramelised.

Release the cheesecake from the springform tin. 

Arrange caramelised figs over the chilled cheesecake. 

Slice and enjoy a rich, spiced dessert.