Baklava Cheesecake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.

2. Stage

Toss walnuts and cinnamon together in a bowl and set aside.

3. Stage

Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.

4. Stage

Bake in the preheated oven for 20 minutes. Leave oven on.

5. Stage

Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.

6. Stage

Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.

7. Stage

Cut cooled cheesecake into 12 servings.

8. Stage

Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.

9. Stage

Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.