Grease a 6cm-deep, 22cm round (base) spring form cake pan. Process biscuits until mixture resembles breadcrumbs. Add melted butter to the crushed biscuits and process again until all combined.
Press the mixture over the base and sides of the pan. Refrigerate for at least 20 minutes for the base to set.
For the Cheesecake
Preheat the oven to 180°C
Mix the cream cheese, ricotta, yogurt, sugar, vanilla essence, lemon rind, lemon juice and eggs with a hand blender to combine.
Pour the mixture into prepared pan and spread evenly with a spatula. Bake the cheesecake for 5 minutes at 180°C for a golden brown colour and then reduce the heat to 160° for the remaining 45 minutes.
Bake until set. To check insert a wooden skewer in the center of the cake. If there is batter stuck to it then cook a bit longer. Take the cheesecake out of the oven and allow to cool for atleast two hours. Can be stored in the fridge for upto 5 days but i really doubt you will have any leftovers to store!
For the Garnish
Wash the figs and cut into four. Decorate the cheesecake with figs and pecan nuts. Finally drizzle some maple syrup and decorate with fresh lavender if available at hand.