These cheesecake bars are a delicious combination of our basque cheesecake and the delicious baklava dessert. The cheesecake mellows the sweetness of all the honey in the baklava giving you the perfect dessert or breakfast treat with your coffee.

Makes 12 bars

Phyllo 12 sheets, room temperature

1 stick butter melted, divided

2 cups walnuts

1 cup pecans

1 cup pistachios

2 blocks cream cheese, room temperature

1/2 c sugar

1 c honey, divided

2 t cinnamon, divided

1/4 c heavy cream

4 eggs, room temperature

Honey to drizzle over top

Preheat oven to 350

Lightly spray a 9×13 baking dish

Place each sheet of phyllo, one piece at a time, brush each sheet with melted butter, until you have 12 sheets down in bottom of 9×13 pan.

In food processor, blend up the walnuts and pecans until small pieces.

Add remaining melted butter, 1/4 c honey, 1 t cinnamon and mix well.

Spread nuts over the phyllo sheets.

Bake 12 min or until golden brown in a 350* oven.

In the bowl of a stand mixer, on the lowest setting, cream together the cream cheese, sugar, honey, eggs, 1 t cinnamon, and slowly drizzle in the heavy cream.

Mix just until blended, scraping the sides down and mix again until smooth.

Pour cheesecake mixture slowly over the baked phyllo and nut base.

Bake at 350 for 35-45 min until set but still jiggles a little in the center. Should be a creamy golden brown.

Allow to cool completely.

Top with honey and chopped pistachios

Serve at room temperature or chilled in the refrigerator.