Pistachio Baklava Cheesecake Bars

Mix together the chopped nuts and sugar.

Cut 15 pieces of phyllo pastry to fit the bottom of an 8x8" pan.

Layer down a piece of phyllo dough.

Repeat with 5 more layers, add the second half of the nuts, then use up the final 5 pieces of phyllo dough (again, brushing each piece with butter).

On low speed, beat the cream cheese, sugar, cornstarch, then add the eggs until smooth.

Scrape down the sides and mix in the sour cream and vanilla until combined.

Transfer ⅓ of the vanilla cheesecake batter into another bowl and mix it together with the pistachio paste until combined.

Alternate adding the batters to the baklava base until they're both completely used up.

Use a butter knife to swirl together the cheesecake batters, then bake.

Make the honey simple syrup while the cheesecake bakes, then drizzle the syrup down the sides of the cheesecake and brush a small amount on the very top.

Cool at room temperature for 1 hour, then refrigerate for 4 hours until completely set.