Preheat the oven to 425°F. Grease a 9-inch springform pan and place one sheet of phyllo dough, pressing the phyllo onto the bottom and up the side of pan. Brush the phyllo with butter. Layer the remaining phyllo sheets on top, brushing each layer with butter and rotating the sheets slightly to stagger the corners. Place the springform pan in a 15x10x1-inch baking pan to catch any butter that may seep out during baking Test Kitchen Tip: While working, keep unused phyllo covered with a damp towel to prevent it from drying out.

In a small bowl, mix the chopped walnuts, sugar and spices together until well-combined. Sprinkle the mixture evenly on the bottom of the phyllo. Bake for five to seven minutes or until the edges are lightly browned and the sides are puffed. Cool the phyllo in the springform pan on a wire rack at room temperature. Reduce the oven setting to 325°.

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and mascarpone cheese on low speed until smooth. Beat in the honey, milk and flour. Add in the eggs, and beat on low speed just until blended. Editor’s Tip: Never made a cheesecake before? Don’t let it intimidate you—check out our cheesecake baking guide for helpful advice. Our first tip: Don’t overmix the eggs into the batter or your cheesecake will crack.

Pour the cheesecake batter into the crust and all over the walnut mixture. Return the springform pan to the baking pan. Bake the cheesecake for 50 to 60 minutes or until the center is almost set. Check if the cheesecake is done baking by hitting the side of the pan with a wooden spoon. The cheesecake’s center should jiggle, not ripple. Cool the cheesecake on a wire rack at room temperature for one hour longer. Refrigerate the cheesecake overnight, covering it completely when it’s cooled. Remove the rim from the springform pan. Garnish the cheesecake with candied walnuts. Editor’s Tip: To make nice, clean cuts, take a sharp chef’s knife and run it under hot water. Wipe it dry with a clean towel, then make the first slice in the cheesecake. Run the knife under hot water again to remove any cheesecake debris, then wipe it off again and make the next slice. Continue doing this until you’re done serving the cheesecake. It may feel tedious, but the slices will be flawless.