12 sheets phyllo pastry 12 tablespoon butter ,melted 2 cups pistachios 2 cups walnuts Pinch of salt Cheesecake :3 cups cream cheese, softened ½ cup honey3 large eggs 2 teaspoon vanilla essence 1 teaspoon lemon juice Topping :1 cup honey½ cup water 1 teaspoon orange blossom water (from @thestylishbakers)¼ cup pistachios ½ cup walnutsZest and juice of 2 lemons Make the crust : Prepare a 9 inch springform pan with baking spray and line with parchment paper between the plate and the form. Set aside.Working quickly and one at a time, brush a phyllo sheet with butter and fold in half. Carefully place into the lined springform pan. Repeat until the pan is covered with phyllo and only use 8 tablespoon butter. Set in the fridge while you make the crust.In a food processor, grind the pistachios and walnuts to a coarse, sand like texture. Pour in remaining melted butter and salt and mix to combine. Press into the bottom of the phyllo lined pan and set in the fridge until cheesecake filling is made.Preheat oven to 180 degreesIn a large bowl beat the cream cheese until fluffy. Add honey. Add in eggs one a time until combined. Add vanilla essence and lemon juice. Do not over mix.Pour over crust and level the pan. Bake for 40-45 minutes are until cheesecake is set. Remove from oven and leave to cool for 1 hour. Set in fridge for 4 hours or overnight to completely chill.In a small saucepan combine the honey, water and orange blossom water and heat on medium-high. Bring to boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat and cool for about 40 minutes. Stir in pistachios and walnuts and set aside until the cheesecake is ready. Once the cheesecake has set and cooled remove from springform pan to reveal the baklava crust. Top with pistachio and walnut topping and serve.