Name: Baklava Cheesecake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H55M0.000S
Yield: 12 servings
Ingredients: 1 1/2 cups sugar; 1 1/2 cups honey; 1/2 teaspoon ground cinnamon; 2 cups walnuts; 32 ounces cream cheese; 1 1/4 cups sugar; 2 cups sour cream; 1 tablespoon vanilla extract; 4 eggs; Nonstick cooking spray, for the pan; 1 pound filo dough; 8 ounces (2 sticks) butter, melted

Directions

For the syrup: Mix the sugar, honey and 1 1/2 cups water in a saucepan and cook at a light simmer until slightly thickened, 10 to 15 minutes. Turn off the heat and mix in the cinnamon.
For the cheesecake: Preheat the oven to 350 degrees F.
Roast 1 1/2 cups walnuts on a baking sheet for 10 minutes. Let cool, and then mix 1/3 cup syrup with the roasted walnuts in a bowl. Set aside.
In a mixer, add the cream cheese and sugar and mix well. Add the sour cream and vanilla, then mix in the eggs one at a time until smooth. Set aside.
Spray a 10-inch springform pan. Lightly butter the top half of a piece of filo, then fold in half. Shingle half in the bottom of the pan and the other half hanging outside the pan. Repeat with 11 more pieces. Sprinkle half of the walnuts on the bottom of the pan, then add half the cream cheese mix. Add the rest of the walnuts, then the rest of the cream cheese mix. Fold each piece of overhanging filo on top of the mixture, completely enclosing the cheesecake. Layer the rest of the filo on top, shaping to the pan. Brush with plenty of butter. Sprinkle the remaining 1/2 cup raw walnuts on top. Bake until the filo is golden brown, 45 minutes to 1 hour. Take out of the oven and add syrup over the top. Cool and serve.