1️⃣ Preheat & Prep:

• Preheat oven to 350°F (175°C).
• Line an 8 to 10-inch springform pan with trimmed parchment paper on the base.

2️⃣ Make the Baklava Crust:

• Brush each phyllo sheet with melted butter and layer them into the springform pan.
• Trim any overhanging edges.
• Bake for 12 minutes, until golden and crisp.

3️⃣ Prepare the Nut Layer:

• In a food processor, pulse walnuts, almonds, cinnamon, and salt until crumbly.
• Add melted butter and combine.
• Spread this nut mixture evenly over the baked phyllo crust.

4️⃣ Make the Cheesecake Filling:

• In a large bowl, beat together cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth.
• Add eggs, one at a time, mixing just until incorporated.
• Gently fold in Greek yogurt (or sour cream).
• Pour the filling over the nut layer and smooth the top.

5️⃣ Bake the Cheesecake:

• Place on the middle oven rack and bake for 45 minutes, until the edges are set but the center is slightly wobbly.
• Turn off the oven and let the cheesecake sit inside for another 50 minutes.

6️⃣ Cool & Add the Topping:

• Cool completely before removing from the pan.
• In a small saucepan, warm honey, lemon juice, and rosewater for 1-2 minutes.
• Drizzle over the cheesecake and sprinkle with chopped pistachios.

7️⃣ Serve & Enjoy!

• Drizzle with extra honey before serving for a final touch of sweetness.