Baklava Cheesecake

1. Preheat oven to 300°F (148°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 2. To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 3. Add the sour cream and 2 ¼ teaspoons of ground cinnamon. Beat on low speed until well combined. Add ½ cup of the honey and mix on low speed until well combined. 4. Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside. 5. In a medium sized bowl, combine the walnuts, remaining 2 teaspoons of ground cinnamon, melted butter and remaining ¼ cup of honey. Stir together until well combined. Set aside. 6. To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Brush the melted butter between the phyllo sheets so that they stick together. 7. Once the crust is ready, add a third of cheesecake filling to the crust. Add the walnut filling on top of the cheesecake filling, dropping it by the spoonful into an even layer. Add the remaining cheesecake filling. Drizzle it gently over the walnut filling, so that you don’t displace it and move it around. 8. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Be very gentle, so that you don’t damage the phyllo dough crust. 9. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 10. Bake for 1 hour and 45 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking). Because of the walnut filling, it may seem a little more jiggly than a regular cheesecake. 11. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 12. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 13. Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature, then refrigerate until firm, 4-5 hours or overnight. 14. Remove your cheesecake from the springform pan and set it on a plate or serving platter. 15. Combine the ingredients for the walnut topping in a medium sized bowl, then spoon evenly over the cheesecake. 16. Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days. Read more on how to store cheesecake.