Create cake base: Work the flour, butter, ground almonds, and powdered sugar into a food processor until fine crumbs are well incorporated and comes together. Spread this dough over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. I find it easier to press it down with a measuring cup so that it's nice and smooth.
Chill the dough: Transfer to the refrigerator and chill for 2 hours.
Preheat oven: To 350 degrees once dough is ready to go!
Bake the base: Transfer the springform pan to the oven and bake for 30 minutes or until lightly golden and cooked through.
Combine cake ingredients: While the bottom layer is baking, prepare the cream cheese mixture. Mix together the cream cheese, goat cheese, butter, eggs, vanilla, sugar, lemon juice, lemon zest and cornstarch with an electric beater until well combined and smooth - lightly grease sides of the cake tin above the base, and pour in the cream cheese filling.
Make a water bath: Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water.
Bake the cake: Transfer the big roasting pan into the oven and bake for about 1 hour to 1 hour and 30 minutes. It really depends on your oven. You need to bake it until the center is firm. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.Chill And Serve:
Cool and chill: Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks. Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.
Decorate: Top your cake with fresh figs, chopped pistachios and serve drizzled with honey!