Pistachio Baklava Cheesecake

INGREDIENTS:

For the Base:
10 sheets of phyllo pastry (thawed)
Approx. 2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. melted butter

Cheesecake Filling:
500g (2 pages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 tsp. vanilla extract
1 Tbsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. corn starch
3 large eggs, room temp.
250g strained Greek yogurt (or sour cream)

Topping:
1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 Tbsp. lemon juice
Splash of rosewater
Garnish:
More honey

DIRECTIONS:

Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.
Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over the nut layer and smooth the top.
Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
Storage
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It should stay fresh for up to 3-4 days.

Recipe Tips
Make sure the cream cheese is at room temperature to ensure a smooth and creamy filling.
When layering the phyllo sheets, work quickly to prevent them from drying out.
For a richer flavor, you can use a mix of different nuts in the nut layer.