Instructions

Step 1: Prepare the Phyllo Dough

1. Preheat your oven to 350°F (175°C).
2. Melt 1 cup of butter in a small saucepan and set it aside.
3. Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Phyllo dough is delicate, and once exposed to air, it can dry and become difficult to work with.
4. In a mixing bowl, combine the chopped nuts, ground cinnamon, and ground cloves to create the nut filling for the baklava layers.

Step 2: Build the Baklava Base

1. Grease the bottom of a 9-inch springform pan with melted butter.
2. Place a sheet of phyllo dough at the bottom of the pan and brush it with melted butter using a pastry brush. Repeat this process with 6-8 sheets of phyllo dough, brushing each one generously with butter.
3. Sprinkle a handful of the nut mixture over the top layer of phyllo. Repeat the layering process with 4-5 more phyllo sheets and butter, followed by another layer of nuts. Continue this layering until you have about 3 layers of phyllo and nuts, ending with a layer of phyllo sheets.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, add the softened cream cheese and granulated sugar.
2. Using a hand mixer or stand mixer, beat the cream cheese and sugar on medium speed until the mixture is smooth and creamy, about 2-3 minutes.
3. Add the sour cream, honey, vanilla extract, and lemon juice to the cream cheese mixture, and continue beating until everything is fully incorporated.
4. One at a time, add the eggs, beating on low speed after each addition. Make sure each egg is well mixed before adding the next. This will ensure the cheesecake filling is smooth and lump-free.

Step 4: Pour the Cheesecake Filling Over the Phyllo Layers

1. Pour the cheesecake filling over the phyllo layers and smooth the top with a spatula to ensure an even layer.
2. Tap the springform pan on the counter a few times to release any air bubbles that may be trapped in the filling.
3. Set the cheesecake aside while you prepare the final phyllo layer for the top.

Step 5: Add the Final Phyllo Layers

1. Layer another 6-8 sheets of phyllo dough on top of the cheesecake filling, brushing each sheet generously with melted butter.
2. Once the final phyllo layer is in place, gently press the edges of the phyllo down into the cheesecake filling to seal it.
3. Using a sharp knife, score the top layer of phyllo into diamond or square shapes. This will make it easier to cut the cheesecake once it’s fully baked and will give it the signature baklava appearance.

Step 6: Bake the Cheesecake

1. Preheat your oven to 325°F (160°C).
2. Wrap the bottom of the springform pan in aluminum foil to prevent any leaks, especially if you plan to bake the cheesecake in a water bath (which is recommended to prevent cracks).
3. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. This creates a water bath, ensuring the cheesecake bakes evenly and stays moist.
4. Bake the cheesecake for 60-70 minutes, or until the edges are set, but the center is still slightly jiggly. Avoid opening the oven door during baking to maintain even temperature.
5. Once done, turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool slowly for about 1 hour inside the oven. This gradual cooling helps prevent the cheesecake from cracking.

Step 7: Prepare the Honey Syrup

While the cheesecake is baking, you can prepare the honey syrup, which will be poured over the top once the cheesecake is done.

1. In a medium saucepan, combine:
   • 1 cup honey
   • 1/2 cup water
   • 1/2 cup granulated sugar
   • 1 tablespoon lemon juice
   • 1 cinnamon stick
2. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is fully dissolved.
3. Once the syrup reaches a boil, reduce the heat and let it simmer for 5-7 minutes until it thickens slightly.
4. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract.
5. Set the syrup aside to cool while the cheesecake finishes baking.

Step 8: Cool the Cheesecake and Add Honey Syrup

1. After the cheesecake has cooled in the oven for 1 hour, remove it and place it on a cooling rack to cool completely to room temperature.
2. Once the cheesecake has cooled, pour the honey syrup over the top, making sure to cover the phyllo layers evenly.
3. Allow the cheesecake to absorb the syrup, which will give the phyllo dough its classic baklava flavor and texture.
4. Transfer the cheesecake to the refrigerator and let it chill for at least 4-6 hours (or preferably overnight) to set.