Baklava Cheesecake Topped with Pistachio Honey and Crispy Phyllo Layers - Chef Emma Kitchen

Ingredients

• 0.25 teaspoon salt
• 1 teaspoon ground cinnamon
• 100 grams roasted almonds
• 100 grams roasted walnuts
• 2 tablespoons melted butter, for brushing
• 226 grams unsalted butter, melted
• 10 sheets phyllo pastry, thawed
• 250 grams strained Greek yogurt or sour cream
• 3 large eggs, room temperature
• 1 tablespoon corn starch
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• Pinch of salt
• 200 grams granulated sugar
• 500 grams cream cheese, room temperature
• Splash of rosewater
• 340 grams honey
• 100 grams shelled pistachios, unsalted, coarsely chopped
• Extra honey for drizzling on top