Preheat the oven to 350° F [180° C] convection.

Purée the pine nuts in a food processor, until they stick to the sides in a thick paste. Scrape the sides down, add the graham crackers, and pulse until everything is very finely ground.

Add the melted butter, sugar, and salt, and process until everything is well-blended.

Lightly coat the sides of an 8-inch cheesecake round** with oil or butter.

Place the crumbly crust in the cheesecake round, and press it down into 1 even layer. Use a glass, measuring cup, or something else that has a flat bottom to press it into a compact layer.

Place the cheesecake round on a rimmed baking sheet and bake for 10 minutes, until it turns a little golden. Let it cool while you work on the filling.

Lower the oven to 300° F [150° C] convection. †

Place the labneh in a medium mixing bowl. Add the egg yolks and slowly whisk together to completely incorporate (use a whisk, but do not whip it together—you don’t want to incorporate too much air into the filling).

Add the remaining eggs one egg at a time, mixing everything together completely with each addition.

Add the sugar and salt, and stir together until it all dissolves completely. Then carefully stir in the dried mint.

Pour into the (slightly cooled) crust and bake for about 55 minutes, just until the very center is a little jiggly.

Once the cheesecake comes out of the oven, let it cool for a couple minutes while you make the topping.

Combine the labneh and sugar, and pour over the top. Carefully smooth it out, put it back in the oven for 10 more minutes. Remove from the oven, run a knife around the sides, and leave it at room temperature for about 2 hours before covering and refrigerating overnight. If you don’t have all night, at least refrigerate it for at least 3 to 4 hours. Don’t worry if the edges are a little rough (you’ll cover the top with mint).

Once it’s chilled long enough, remove from the pan. ‡ Place on a serving plate and sprinkle with crumbled dried mint.