Preheat the oven to 180°C. Grease the sides and base of an 8-inch spring form pan with butter and line the base with parchment paper.

To make the layers of Baklava, separately coat 8 layers of filo pastry with melted clarified butter and alternately layer them in the pan. Cut down the edges and bake in the oven for 15 minutes or until golden brown.

To make the Pistachio layer, mix together the ground pistachios, melted butter, and sugar in a small bowl until thoroughly combined.

To prepare the Sugar Syrup, combine the sugar, honey, lemon juice, and water in a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce the heat to medium-low and let it boil for an additional 5 to 10 minutes without stirring. Remove from heat and allow to cool.

To make the cheesecake batter, combine cream cheese and sugar in a large bowl with a spatula. Add the heavy cream and mix until the mixture is smooth. Add the orange blossom essence and mix until well combined. Add the cornstarch and mix well until thoroughly combined. Add the eggs, one at a time, mixing well after each addition until thoroughly combined and smooth.

Gently spread ¾ of the Pistachio mixture on the base over the slightly cooled baked filo base. With the bottom of a glass, gently press down until compact. Pour the cheese cake filling over the Pistachio layer. Coat a sheet of filo paper with butter, fold it in half and place it over the cheese filling. Add the rest of the Pistachiomixture.

Finally, separately coat 3 to 4 filo papers, crimple them together lengthwise and gently place them over thetop layer of the Pistachio layer in a circular direction from the outside tothe inside.

Bake for 55 to 60 minutes, until the sides are set and the top is golden brown. Turn off the oven, keep the oven door ajar, and allow the cheese cake to cool to room temperature inside the range. Remove from the oven and gently spoon the SugarSyrup over the Baklava cheesecake. Allow it to cool down to room temperature,and then place it in the fridge for at least 4 hours, ideally overnight, untilit sets. Garnish with ground pistachio and serve.