Use a food processor to crush the biscuits and transfer in a large bowl along with the chopped figs.
Mix to combine and add the unsalted butter, melted.
Take the mix to form the base of your cheesecake. Place in the fridge to set for at least 30 min.
For the manouri cheese cream, use a large bowl to mash the cheese and then add the double cream, vanilla essence, icing sugar and with the help of a handheld mixer combine to get a buttery mixture.
Take your almond and biscuit base out of the fridge and smoothly layer the manouri cheese filling.
Return the cake in the fridge and let it set for at least 5 hours.