Honey Pistachio Baklava Cheesecake

Topping

• 1 cup shelled pistachios, unsalted, coarsely chopped

• 1 cup honey

• 1 Tbsp lemon juice

• Splash of rosewater (optional but lovely)

Garnish

• Extra honey, for drizzling

Directions

1. Prepare the Pan
   Preheat oven to 350°F (175°C). Line the bottom of an 8–10 inch springform pan with parchment paper.

2. Make the Phyllo Base
   Brush each phyllo sheet with melted butter and layer them into the pan, allowing the edges to overhang.
   Trim excess phyllo and bake for 12 minutes, or until lightly golden.

3. Prepare the Nut Layer
   In a food processor, pulse walnuts, almonds, cinnamon, and salt until crumbly.
   Add melted butter and pulse to combine.
   Spread evenly over the baked phyllo base.

4. Make the Cheesecake Filling

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