Cheesecake Apple Fig Crostata with Bourbon Pomegranate Sauce

Ingredients

One 9-inch Pure Butter Pie Crust
1 block (8 oz) cream cheese, softened
1 large egg
1/3 cup Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons bourbon
Pinch salt
5 large granny smith apples, peeled, cored and sliced thin (preserve color by soaking them in an ice water bath with a bit of lemon juice added)
1/2 cup divided Dixie Crystals Extra Fine Granulated Sugar
8-10 fresh figs, sliced
1 bottle (8 oz) pomegranate juice
1/2 cup good quality bourbon
1 cup Dixie Crystals Extra Fine Granulated Sugar
Bourbon Pomegranate Sauce

Preheat oven to 375°F, making sure the rack is in middle of oven.
While oven is preheating, mix together cream cheese, egg, 1/3 cup sugar, bourbon and salt until completely smooth.
Roll out pie crust to about 15 inches diameter. Spread cream cheese filling in the center of crust to make a 12 inch circle.
Toss apples with 1/4 cup sugar then place in a neat pattern to cover cheese filling. Once you have used up all of apples, top with fig slices. Sprinkle with 1/4 cup sugar.
Fold edges of crust in. It will cover part of filling but not all.
Lightly brush crust with cream or milk. Bake for 45-50 minutes on a large baking sheet until crust is golden brown.
While crostata is baking, prepare Bourbon Pomegranate Sauce. Combine all ingredients in a heavy bottomed pot. Bring to a hard simmer. Simmer on medium low heat until reduced to half and thick like syrup.
Remove from heat and cool.
Drizzle warm crostata with Bourbon Pomegranate Sauce before serving.