Honey Pistachio Baklava Cheesecake 

Ingredients:

For the Baklava Layer:

1 package phyllo dough
1 1/2 cups shelled pistachios, finely chopped
1/2 cup unsalted butter, melted
1/2 cup honey
1 teaspoon ground cinnamon
For the Cheesecake Layer:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Honey Syrup:

1/2 cup honey
1/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
For Garnish:

Additional chopped pistachios
Honey drizzle
Instructions:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the Baklava Layer:
In a bowl, combine the finely chopped pistachios, melted butter, honey, and ground cinnamon. Mix well.
Lay out the phyllo dough and cover it with a damp cloth to prevent it from drying out. Place one sheet of phyllo in the bottom of the prepared springform pan and brush it with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8-10 layers.
Spread half of the pistachio mixture over the phyllo layers. Continue layering with more phyllo sheets (about 5-6 layers), brushing each with butter. Add the remaining pistachio mixture and top with more phyllo sheets (another 8-10 layers), brushing each with butter.
Bake the Baklava Layer:
Bake in the preheated oven for about 20-25 minutes, or until golden brown. Remove from the oven and let it cool slightly.
Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the cheesecake mixture over the baked baklava layer in the springform pan.
Bake the Cheesecake:
Bake the cheesecake in the oven for about 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Prepare the Honey Syrup:
In a small saucepan, combine the honey, water, lemon juice, and vanilla extract. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Remove from heat and let it cool.
Chill the Cheesecake:
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight for best results.
Serve:
Before serving, drizzle the honey syrup over the cheesecake and garnish with additional chopped pistachios and a honey drizzle.