INGREDIENTS:
DIRECTIONS:
FOR THE CRUST
Step 1
Preheat the oven to 325 degrees. Grease a 9-inch springform pan.
Step 2
Mix together the graham cracker crumbs, brown sugar and melted butter.
Step 3
Press this mixture into the bottom of the prepared pan. Bake for 12 minutes, and then cool completely.
FOR THE BAKLAVA PISTACHIO LAYER
Step 1
Combine the finely chopped pistachios and walnuts, honey, cinnamon, cloves and melted butter.
Step 2
Spread half the mixture evenly over the cooled crust. Reserve the other half for later.
FOR THE CHEESECAKE FILLING
Step 1
In a large bowl, beat the softened cream cheese and sugar until smooth.
Step 2
Add eggs one at a time, beating after each addition.
Step 3
Mix in greek yogurt, lemon juice, cornstarch, and vanilla until combined.
Step 4
Pour the filling over the Baklava Nut Layer.
Step 5
Place in a water bath and bake for 45 minutes at 325 degrees, or until the cheesecake is just set.
Step 6
Remove from the water bath and allow the cheesecake to cool in the refrigerator for at least a couple of hours.
TO BUILD THE LAYERS
Step 1
Spread the remainder of the baklava nut layer over the cheesecake. Top with layers of phyllo sheets, brushing each layer with melted butter as you layer them.
Step 2
Return the cheesecake to the oven (no water bath needed) and bake until the phyllo is golden brown, about 12-14 minutes longer.
FOR THE HONEY SYRUP
Step 1
Combine Wholesome Organic Fair Trade Raw & Unfiltered Honey, water, lemon juice, and the cinnamon stick. Simmer for 5 minutes, then cool slightly.
Step 2
Drizzle honey syrup over the top of the cheesecake and sprinkle with more chopped pistachios.
