Preheat oven to 325 degrees. Line an 8x8 inch square pan with parchment paper. I allow it to hang over two sides to form a handle that will help me pull it out later on.
Shortbread
In a mixing bowl, add in the butter and sugar. Beat until light and fluffy.
Add in the vanilla and flour and beat until combined. It will be crumbly and not form a dough ball. That's okay.
Press the shortbread into the prepared pan. Set aside.
Fig Filling
In a medium saucepan, add in the figs, brown sugar and water. Stir to combine. Place over medium heat and let the figs soften. It cook 10 minutes for my figs to soften. Let cool for 15 - 20 minutes.
Place the figs and juice into a food processor and turn on high. Let it process until it's pureed and forms a ball.
Spread the sticky fig filling on the shortbread. I dolloped bits all over the shortbread and then used a piece of wax paper and carefully spread it apart. Set aside.
Cheesecake
In a large mixing bowl, add in the cream cheese. Mix for about 30 seconds until it's smooth.
Add in the fig spread and sugar. Mix until incorporated. Scrape down the sides.
Add in the egg and beat until incorporated. Scrape down the sides and beat another 30 seconds.
Pour the cheesecake mixture on top of the fig filling. Make sure to spread it from corner to corner and all of the fig filling is completely covered.
Place the bars into the oven for 30 minutes or until done. Give the bars a jiggle and if the top is set, it's ready.
Place in the fridge for 2-4 hours until completely chilled
Use the parchment paper handles and pull the bars out. Cut and serve.
Notes
To store any leftover fig cheesecake shortbread bars, place in an air tight container and store at room temperature for up to 2 days or the refrigerator for up to 3-4 days.