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Baklava Pistachio Cheesecake Ingredients: For the Crust: 10 sheets phyllo dough, thawed 1/2 cup melted butter 1 cup finely chopped pistachios 1 tablespoon sugar 1 teaspoon ground cinnamon For the Cheesecake Filling: 16 oz cream cheese, softened 1/2 cup Greek yogurt or sour cream 3/4 cup honey 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lemon juice Pinch of salt For the Honey Syrup: 1/2 cup honey 1/4 cup water 1 tablespoon lemon juice 1/2 teaspoon cinnamon 1/4 cup chopped pistachios (for topping) Instructions: Prepare the Crust: Heat oven to 350°F (175°C). Brush a 9-inch springform pan with melted butter. Layer 5 sheets of phyllo dough, brushing each with butter and sprinkling pistachios, sugar, and cinnamon between layers. Trim edges to fit the pan. Bake for 8 minutes until golden. Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add yogurt, honey, eggs, vanilla, lemon juice, and salt. Beat until creamy and well mixed. Pour filling over baked phyllo crust. Smooth the top. Top and Bake: Layer the remaining 5 phyllo sheets on top, brushing each with melted butter and a sprinkle of pistachios. Bake for 45 to 50 minutes, or until the center is just set. Let cool completely, then refrigerate for at least 4 hours or overnight. Prepare the Honey Syrup: In a small saucepan, combine honey, water, lemon juice, and cinnamon. Simmer for 5 minutes until slightly thickened. Pour syrup over the chilled cheesecake. Sprinkle with chopped pistachios before serving. Preparation time: 25 minutes Baking time: 50 minutes Total time: 1 hour 15 minutes (plus chilling) Calories: 420 kcal Servings: 10 slices