1️⃣ Preheat and prep: Preheat your oven to 350°F (175°C). Line the base of an 8- or 10-inch springform pan with parchment paper and lightly grease the sides.

2️⃣ Prepare the phyllo base: Brush each sheet of phyllo pastry with melted butter and layer them one at a time into the prepared springform pan, pressing gently to fit. Trim any overhanging edges for a neat fit. Bake the phyllo base for 12 minutes or until golden and crisp. Set aside to cool slightly.

3️⃣ Make the nut layer: In a food processor, pulse the walnuts, almonds, cinnamon, and salt until crumbly but not too fine. Mix in 2 tablespoons of melted butter. Spread this nut mixture evenly over the baked phyllo base.

4️⃣ Prepare the cheesecake filling: In a large bowl, beat the cream cheese, granulated sugar, and salt until smooth. Add vanilla extract, lemon zest, lemon juice, and cornstarch, and mix until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the Greek yogurt (or sour cream) until the mixture is smooth and creamy.

5️⃣ Assemble and bake: Pour the cheesecake filling over the nut layer, smoothing the top with a spatula. Bake on the middle rack for 45 minutes, or until the edges are slightly puffed and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional 50 minutes to set gradually.

6️⃣ Cool and add toppings: Remove the cheesecake from the oven and let it cool completely on a wire rack. Combine honey, lemon juice, and a splash of rosewater in a small bowl. Once the cheesecake is cooled, spread the honey mixture over the top and sprinkle generously with the chopped pistachios.

7️⃣ Serve and enjoy: Drizzle with extra honey for added sweetness if desired. Slice and savor this delectable dessert, marrying the flavors of baklava with the creamy texture of cheesecake!