Honey Baklava Cheesecake

Preheat your oven to 175°C (350°F).

In a bowl, mix crushed graham crackers, melted butter, and honey until well combined.

Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Bake for 10 minutes, then set aside to cool.

In a bowl, combine the chopped nuts, cinnamon, cloves, and sugar.

Layer three sheets of phyllo dough on top of each other in the springform pan, brushing each layer with melted butter.

Sprinkle half of the nut mixture over the phyllo layers.

Add three more sheets of phyllo, brushing each with butter.

Sprinkle the remaining nut mixture on top.

Drizzle 1/4 cup honey over the nuts.

In a large mixing bowl, beat the cream cheese until smooth.

Add honey and sugar, mixing until combined.

Beat in the eggs, one at a time, followed by vanilla extract and Greek yogurt until the mixture is creamy and smooth.

Pour the cheesecake filling over the baklava layer in the springform pan.

Place 4–5 sheets of phyllo dough over the cheesecake filling, brushing each sheet lightly with melted butter as you layer.

Tuck or trim any overhanging edges for a neat finish.

Bake at 160°C (325°F) for 50-60 minutes, or until the center is just set and slightly wobbly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and let it cool completely at room temperature.

In a small saucepan, combine honey, water, sugar, and lemon juice.

Bring to a boil, then reduce the heat and simmer for 5-7 minutes until slightly thickened.

Remove from heat and stir in vanilla extract and orange blossom water, if using.

Let the syrup cool slightly.

Once the cheesecake has cooled, drizzle the honey syrup generously over the top.

Garnish with chopped pistachios and a drizzle of honey.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.