In a large mixing bowl, combine flour, brown sugar, and salt. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Press evenly into the bottom of a greased or lined 20x30 cm baking pan. Bake at 180°C (356°F) for 15 minutes until lightly golden.

While the crust bakes, remove stems from dried figs and chop roughly. In a saucepan, combine chopped figs with water and simmer over medium heat for about 10 minutes, or until softened. Blend until smooth, adding fresh lemon juice. Set aside to cool slightly.

After crust has cooled, pour the fig mixture over the crust, spreading it evenly. Ensure the fig layer covers the crust completely.

In a mixing bowl, beat softened cream cheese until smooth, then mix in sugar, vanilla extract, and egg until combined. Pour this mixture over the fig layer.

Return the pan to the oven and bake at 180°C (356°F) for about 30 minutes. The center should be slightly jiggly.

Once baked, allow bars to cool completely in the pan for about an hour. Transfer to the refrigerator for at least an hour to chill, then slice into squares.