Preheat oven to 325F. Butter a 9” springform pan and set aside.

Place the fig leaves on a parchment line baking pan to toast for 8 to 10 minutes, until dried out and curled. They should stay a green color and not be brown!

Add the milk to a saucepan over medium low heat. Add the fig leaves and let steep until small bubbles form at the end, about 2 to 3 minutes. But do not boil the milk at any point! Stir the fig leaves once softened so they are fully submerged in the milk. Remove from heat and cover with foil to steep an additional 30 minutes. The longer it sits, the better the flavor, so overnight is best!

In a food processor, add the graham crackers to pulse until very fine crumbs. Add the melted butter and pulse until well combined. Transfer to the prepared springform pan and pat into an even bottom layer.

Bake the crust for 10 minutes, until a deepened browned color. Remove to rest at least 10 minutes and wrap the bottom tightly in foil before adding the filling.

After you’ve cleaned and dried the food processor, add the cream cheese and sugar. Blend until mostly smooth. Scrape down the sides and pulse once more.

Remove the fig leaves from the milk and add to the food processor. It’s okay if the milk has reduced! Blend on LOW until smooth.

Add the eggs one at a time.

Add the sour cream, shifted flour, vanilla extract, and vanilla bean paste. Blend until very smooth. Be careful not to over blend at this point as that will add air into the cheesecake and cause it to split when baking.

Place the foil wrapped springform pan in a roasting pan or large skillet. Pour the cheesecake filling into the pan. Add hot water to the outside of the pan so it’s 1-inch deep.

Carefully transfer into a lower rack of the oven to bake 55 to 60 minutes, until the edges are set but center is jiggly when shaken (think jello jiggly!)

Turn OFF the oven heat but leave the cheesecake inside. Crack the door to cool for 30 minutes inside the oven then remove from the oven to cool at room temperature for 2 hours.

Cover the top with foil or reusable wrap to chill in the fridge at least 4 hours to overnight.

To make the strawberry sauce, combine the quartered strawberries, sugar, and lemon juice. Place over medium heat and stir until strawberries have released their juices and bubbling. Reduce heat to LOW and simmer 15 to 20 minutes, stirring occasionally to prevent any burning. Once thickened, let cool to room temperature.

Set out the cheesecake for at least 20 minutes at room temperature before enjoying with the strawberry sauce.