What you've gotta have:
1 ½ cups finely crushed graham crackers
1 ¼ cups white sugar, divided
¼ cup butter, melted
4 large eggs
1 teaspoon vanilla extract
2 tablespoons flour
3 cups Fage Greek Yogurt 2%
5 large figs
¼ cup honey
What you've gotta do:
Preheat oven to 350°F. Grease cupcake pans and set aside.
In a small bowl, combine crushed graham crackers, ¼ cup of sugar, and melted butter, mixing until there aren’t any large clumps. Press about 1 1/2 teaspoons of the mixture into the bottom of each mold, or until generously covered.
In a medium bowl, beat the eggs and remaining 1 cup of sugar. Mix in the vanilla and flour. Next, whisk in the Greek yogurt 1 cup at a time. Once the batter is smooth, evenly divide it among the cupcake tins, leaving about a ¼ inch for the cheesecake to rise. Bake for 20 minutes, or until golden brown around the edges.
While the cheesecakes are in the oven, rinse the figs and cut off their stems. In a small bowl, mash the figs into the honey with a fork until the combination is thinned, but slightly chunky.
Allow the cheesecakes to cool in the cupcake pans. Slide a butter knife around the edges to be sure the cheesecakes don’t stick, plate the cheesecakes, and serve with a teaspoon of fig and honey dressing.