Prepare the ingredients. The day before, place the can of coconut milk upside down in the refrigerator for at least 24 hours to solidify the thick part and separate it from the rest, which can be stored in the fridge or freezer for other uses.

Base: Melt the butter.

Place the crumbled graham crackers in a bowl. Add the melted butter and mix everything together.

Line the base and sides of the 8-inch springform pan with parchment paper. Form the base and flatten it with the back of a spoon. Let it rest in the refrigerator for at least 30 minutes.

Panna Cotta: Soak the gelatin sheets in cold water for at least ten minutes, then squeeze and set aside. Turn the can over and scoop out the solidified coconut cream. Add enough heavy cream to reach a total weight of 600 grams (about 2 1/2 cups). Place the cream, sugar, and cinnamon in a saucepan and heat until just before boiling.

Turn off the heat, add the squeezed gelatin, and stir until dissolved.

Combine with the coconut cream, mix well, and let cool slightly.

Pour over the graham cracker base and refrigerate for at least 5-6 hours.

Gelatin: Soak the gelatin sheet for ten minutes. Heat the water with the vanilla extract and sugar until just before boiling. Dissolve the sugar and let it cool. Meanwhile, take the cheesecake out, set aside 4-5 figs for decoration, and peel the others.

Make a layer with the fig pulp on the panna cotta. You can also skip this step and use a layer of jam instead.

Finish with the reserved figs, thinly sliced. Use a pastry brush to coat the fruit well with the prepared gelatin. Let it rest in the refrigerator for an hour.

After the necessary time, take the cheesecake out, release the springform, place it on a plate, decorate with fig slices as desired, and enjoy.