Melt the butter on low heat in a casserole and add the biscuits (crumbled ahead of time). Stir nonstop for 2-3 min. for them to mix well.
In a baking form with removable sides, pour in this biscuit layer - press and smooth it out well. Then put the layer in the fridge to cool completely - at least 30 min.
Beat the vanilla pudding with 1 cup (250 ml) milk (you need a thick cream, which is why we're using less milk). Beat the cream cheese and sour cream briefly with a mixer, add the vanilla sugar.
Add the vanilla pudding cream in lots to the cream cheese and sour cream, while stirring with a spatula or wooden spoon. Leave the cake to cool for about 20 min. in the freezer.
Put the cheesecake together by pouring the cream over the biscuit layer (without taking it out of the form). Put it in the fridge for at least 5-6 hours, but it's best to serve it the next day.
Right before serving, pour the fig jam over the cake (be sure to chop the figs finely) and sprinkle with toasted walnuts.
The taste is slightly salty, creamy, imperceptibly becoming a sweet one, with an aroma of ripe figs, vanilla and toasted walnuts. A very stylish, impressive dessert!