Using an electric mixer, beat Neufchatel, sugar and vanilla until smooth. Add egg and egg whites; beat until smooth. Pour half the mixture into crust; top with a layer of sliced figs and remaining Neufchatel mixture. Bake at 325 degrees until center is almost set, about 50 minutes. Cool, then refrigerate until cold, about 4 hours. In bowl, whisk lemon juice, 1 tsp. honey and salt; toss with remaining figs. Top cheesecake with fig mixture, remaining 1 tsp. honey and orange zest.
