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

Preheat the oven to 350°F (175°C). Line the base of an 8 to 10-inch springform pan with parchment paper.
Brush each sheet of phyllo pastry with melted butter and layer them in the springform pan. Trim excess pastry and bake for 12 minutes or until golden brown.
While the phyllo bakes, pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add the melted butter and combine. Spread this mixture evenly over the baked phyllo.
In a mixing bowl, combine cream cheese, sugar, salt, vanilla, lemon zest, lemon juice, and cornstarch. Mix until smooth. Add eggs one at a time, then fold in Greek yogurt. Pour the cheesecake mixture over the nut layer and smooth the top.
Bake the cheesecake for 45 minutes or until lightly golden. Turn off the oven and leave it inside for an additional 50 minutes to set.
Once completely cooled, drizzle with honey, lemon juice, and rosewater. Sprinkle pistachios on top.
Garnish with more honey before serving.

If you prefer to use other nuts, feel free to swap in hazelnuts, cashews, or almonds for the base or topping.

For a vegan version, substitute with plant-based cream cheese and flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

To prevent sogginess, ensure the phyllo is baked to a crispy golden brown before layering.