Honey 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: