For the Baklava Crust:

• 10 phyllo pastry sheets
• 1 cup roasted walnuts
• 1 cup roasted almonds
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 sticks (1 cup) unsalted butter, melted (plus 2 tablespoons for the nut mixture)

For the Cheesecake Filling:

• 2 blocks (500g) cream cheese, room temperature
• 1 cup granulated sugar
• Pinch of salt
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 3 large eggs, room temperature
• 1 cup Greek yogurt or sour cream

For the Topping:

• 1 cup shelled pistachios, coarsely chopped
• 1 cup honey
• 1 tablespoon lemon juice
• Splash of rosewater (optional)

For Garnish:

• Drizzle of honey
• Additional chopped pistachios