Line your pan with two pieces of parchment paper, arranged so they cross and drape a bit over the sides to use as handles later.*
Crust
Pulse all ingredients in a food processor or blender until just combined. The pecans do not need to be completely ground.
Put the mixture in your lined pan and pat into the corners until it is an even layer. Set aside.
Fig Topping
Combine all ingredients in a sauce pan over medium low heat. Stir often for the first 5 minutes.
Reduce heat to low and continue simmering, stirring occasionally until mixture is very thick, about 20 minutes.
Filling
Preheat oven to 325F.
Beat softened cream cheese with an electric mixer on medium high until fluffy, 1-2 minutes.
Add the egg and continuing beating until completely incorporated.
Add remaining ingredients and beat until combined.
Pour filling over crust, leveling with a spatula.
Carefully spoon fig topping over the cream – if you try to pour it all in one area and then distribute it will sink into the filling.
Bake for 50-60 minutes, or until firm and a skewer inserted in the middle comes out with only a couple bits of cream mixture on it.
Remove from oven and allow to cool completely in the pan.
Place in the fridge for at least one hour before lifting everything out using the ends of the parchment. Cut into squares and enjoy.
Notes
*I made this in a 7” x 11” pan. But it could also work in a 8” x 8” if yours has straighter sides – the curvature on mine completely messed up the crust-filling balance.