Preheat oven to 350°. Combine crust ingredients in a food processor and pulse until mixture resembles cornmeal. Press evenly into the bottom of a 6” springform pan and bake 12-15 minutes or until edges are light brown. Remove from oven and cool completely. Mixture will not feel firm but will firm as it cools.

 In a large saute pan over medium heat melt butter, add onions and a pinch of salt, and cook, stirring frequently, until onions soften and turn a deep golden brown. Set aside.

 Reduce oven to 325°. Using the paddle attachment of a stand mixer, combine cream cheese and butter until smooth. Add heavy cream, sour cream, and eggs, and mix until fully combined using low speed to avoid incorporating air into the mixture. Spread half of the onions evenly over the crust. Use a spatula to fold the remaining onions, gouda, and thyme into the cream cheese mixture. Season with salt and pepper and pour on top of crust and onions, spreading mixture to an even thickness. Bake cheesecake in a bain marie for approximately 45 minutes or until mixture is set in the center when pan is gently wiggled, checking frequently after 30 minutes. Remove cake (keeping it in the bain marie) to a cooling rack and let cool until lukewarm. Remove cheesecake from bain marie and continue to cool at room temperature. Serve at room temperature or refrigerate for later use.  Bring to room temperature before serving. Cut cake into 6 wedges. Place one wedge on each plate and top with a generous spoonful of warm Spicy Fig Jam (recipe below).