Fresh Fig, Mascarpone and Pesto Torte

Truly, this decadent dessert combines my favorite fruit and cheese. I would serve it to guests known to enjoy a truly special taste combination.
Crust
1 cup wheat thins, finely ground
1/2 cup pine nuts, toasted and finely ground
1 tablespoon butter, melted and cooled
Preheat oven to 325 degrees and butter a 10-inch springform pan. In a bowl stir together crust ingredients. Press mixture into bottom of pan and bake until lightly brown, about 10 minutes.
Filling:
1 pound cream cheese, room temperature
1 cup Mascarpone
3 eggs
Using and electric mixer beat together cheese, mascarpone and eggs until smooth.1 cup homemade basil pesto
In a food processor combine 2 cups fresh basil leaves, slowly add 1/4 cup virgin olive oil, and then add 1/4 cup finely grated Parmesan cheese 12 large fresh figs, cut into quarters Sauce:1/2 cup fig preserves or ginger marmalade2 tablespoons white-wine vinegar
When ready to serve, combine preserves and vinegar in a small saucepan and simmer about 3 minutes.
Assembly
Pour half of filling into baked crust. Drop dollops of pesto onto filling and carefully spread evenly over filling. Place figs equally over the top and pour remaining filling over all. Bake in a 350 degree preheated oven for an hour or until the top is brown and set. Cool on a rack and chill for at least 4 hours and for up to several days. To serve, slice in small wedges and garnish with a fresh fig quarters and a basil leaf. Drizzle sauce over all.