1-Prepare a 7 x 11-inch pan: Prepare a 7 x 11-inch pan by lining it with two pieces of parchment paper crossing and draping over the sides for easy removal.

2-For the crust: pulse pecans, melted butter, brown sugar, and flour in a food processor until combined but with pecans still coarse.

3-Press the crust mixture: Press the crust mixture evenly into the pan corners and set aside.

4-To make the fig topping: combine figs, lemon juice, water, and sugar in a saucepan over medium-low heat. Stir for 5 minutes.

5-Lower heat and simmer, stirring occasionally until very thick, about 20 minutes.

6-Preheat oven to 325°F (165°C).

7-Beat softened cream cheese with an electric mixer on medium-high speed until fluffy (1-2 minutes).

8-Add the egg and mix until fully incorporated.

9-Mix in sugar, sour cream, and lemon zest until combined.

10-Pour the filling over the crust and level it with a spatula.

11-Carefully spoon the fig topping over the cream filling to prevent sinking.

12-Bake for 50-60 minutes until firm and a skewer inserted comes out with a few moist crumbs.

13-Cool completely in the pan, then refrigerate for at least 1 hour.

14-Use the parchment handles to lift out the bars, cut into squares, and serve.