For the Baklava Crust:

16 sheets phyllo dough

1 cup unsalted butter, melted

½ cup granulated sugar

1 tablespoon ground cinnamon

For the Cream Cheese Layer:

2 (8 oz.) packages cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

For the Honey Pistachio Layer:

1 ½ cups chopped pistachios

¾ cup honey

For the Baklava Top Layer:

8 sheets phyllo dough

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

Honey for drizzling

Chopped pistachios for garnish

How to Make::

Preheat the oven to 350°F (175°C). Begin with the baklava crust: layer phyllo sheets, brushing each with melted butter and a sprinkle of sugar and cinnamon, creating a stack. Trim to fit a 9-inch springform pan. Place the layered phyllo in the pan and press firmly to form the crust.

For the first cream cheese layer, blend cream cheese with sugar and vanilla until smooth. Beat in eggs one at a time, then mix in sour cream. Pour over the phyllo crust.

For the honey pistachio layer, sprinkle the chopped pistachios evenly over the cream cheese layer, then carefully pour the honey over the pistachios.

Repeat step 2 for the second cream cheese layer and gently spread over the honey pistachio layer.

For the baklava top layer, create another stack of phyllo with butter, sugar, and cinnamon, as with the crust. After the second cream cheese layer has set slightly in the oven (about 25 minutes in), add the baklava top layer and return to the oven.

Bake for 50-60 minutes total, or until the cheesecake is firm and the phyllo is golden brown. Turn off the oven, leave the door ajar, and allow the cheesecake to cool for 1 hour to prevent cracking.

Drizzle the top baklava layer with additional honey and garnish with more chopped pistachios. Chill in the refrigerator for at least 4 hours, or overnight, before serving.

Enjoy! <3