For the Almond Crust:

1. Preheat oven to 350F (non-convection) and prepare a 9 inch springform pan. Grease and line with parchment paper. Cover the outside the pan about 3/4 of the way up with 3-4 layers of strong aluminum foil to make sure no water seeps in when you bake the cheesecake in a water bath.
2. In a food processor, finely blend the Almonds, Sugar and Gram Cracker Crumbs, then pulse while drizzling in the Melted Butter until the mixture is moist.
3. Remove mixture and transfer to the bottom of the springform pan. Pack it down to make a smooth even layer. 
4. Transfer to middle rack of oven and blind bake for 12 minutes. Remove from oven and let cool briefly. 

For the Goat Cheese Cake:

1. In a stand mixer fitted with the paddle attachment, cream together the Ricotta, Goat Cheese, and Cream cheese on low speed until smooth. Slowly add in the egg yolks and mix until incorporated. Add the Crème Fraîche, Vanilla, 2/3 Cup Sugar and Lemon Juice. Sift in the cornstarch and mix until homogenous. Transfer contents to a wide nonreactive mixing bowl. Thoroughly clean and dry stand mixer bowl.
2. Switch stand mixer fitting to a whisk attachment and return the bowl. Beat Egg Whites and Cream of Tartar on medium speed until soft peaks form, 2-3 minutes. Add in final 2/3 cup sugar, and continue beating until you have medium peaks.
3. Mix in 1/3 of the meringue with the cheese mixture to temper it, then gently fold in the rest in 2 additions, taking care not to over-mix and deflate the batter. Pour cheesecake filling over crust.
4. Boil a full kettle of water over high heat. Prepare a high rimmed baking pan or casserole dish that is longer than 9 inches on both sides. Place onto the middle rack of your oven and place your foil lined cake pan into it. Pour the boiling water into the outer pan until it comes halfway up the cake pan.
5. Bake at 350F for 1 hour. If the top starts browning too quickly, turn the temperature down to 325F. The cake is set when it jiggles only slightly in the center, or it reaches 145F on an instant read thermometer in the thickest part of the filling.
6. Once done, transfer cake to a cooling rack until room temperature. Cover and refrigerate in cake pan for at least a few hours, up to overnight.

For the Honey Poached Figs:

1. Combine first five ingredients along with 2 cups water in a medium saucepan and bring to a simmer over medium heat. Carefully add figs to simmering liquid and poach until tender, 4-5 minutes. Remove figs off-heat and let cool. 
2. Return syrup to medium-high heat. Reduce liquid down by 3/4, until simmering bubbles begin to build up on each other and foam, 5-8 minutes. Stir occasionally and watch to prevent boil-over. Syrup is finished when it coats the back of a spoon. You should be left with around 1/2 cup of syrup. Remove from heat and let cool. Refrigerate figs in syrup until ready to use.

Assembly:

Take cake from refrigerator and remove from springform pan. Top with poached figs and drizzle additional syrup over. Enjoy!