1.Grease a deep 7 1/2-inch square cake pan, line bottom and sides with parchment paper, extending 2 inches above two opposing sides of pan.
2.Place crackers in prepared pan, trim to cover bottom in a single layer.
3.Sprinkle gelatin over the water in small heatproof measuring cup, place cup in small saucepan of simmering water, stir until gelatin dissolves. Cool 5 minutes.
4.Using electric mixer, beat yogurt and cream cheese in a small bowl until smooth. Stir in honey and cardamom, then gelatin mixture, pour into prepared pan. Cover, refrigerate 4 hours or until set.
5.Serve cheesecake topped with fig wedges.
Thickly sliced fresh nectarines or peaches can be used in place of figs.Note