Honey Pistachio Baklava Cheesecake

Make the Cheesecake Filling
Beat cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch until smooth.
Add eggs one at a time, mixing gently after each.
Fold in Greek yogurt until fully combined.

• Bake the Cheesecake
  Pour filling over the nut layer and smooth the top.
  Bake on the middle rack for 45 minutes, until the edges are set and lightly golden.
  Turn off the oven and leave the cheesecake inside for 50 minutes with the door closed.

• Cool & Top
  Allow cheesecake to cool completely at room temperature.
  Warm honey slightly and mix with lemon juice and rosewater.
  Spoon over the cheesecake and sprinkle with chopped pistachios.

• Finish & Serve
  Drizzle with extra honey before serving.

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