1. Preheat the oven to 325°F and set aside a 9-inch springform pan. Fill a roasting pan with boiling water and place inside the oven on the lowest rack. This will create steam in the oven, which will help prevent the cheesecake from cracking.

Prepare Crust

1. In a bowl, stir together all ingredients until thoroughly combined. Press the mixture evenly into the bottom and up the sides of the springform pan. Set aside.

Prepare Filling

1. In a large bowl, beat cream cheese and sour cream over medium speed until smooth. While mixing, slowly drizzle in honey and mix until thoroughly incorporated. Add eggs and orange blossom water one at a time, taking care not to overmix.
2. Pour three-fourths of the filling over the prepared crust. Gently spoon the fig preserves over the filling. Use a toothpick or knife to gently create swirls. Carefully pour the remainder of the cheesecake batter into the pan.
3. Place in the oven on the rack above the water bath. Bake until the edges begin to set but the center still looks jiggly, about 60 to 70 minutes. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool to room temperature. Once cool, cover tightly with aluminum foil, and refrigerate for several hours (preferably overnight).
4. Garnish with fresh figs, pistachios, and a drizzle of honey.