• Make the pistachio paste (if not using store-bought paste).
  1 cup raw unsalted pistachios

Baklava Base

• Cut the sheets of phyllo dough in a square to fit the 8x8" pan. Cover with a towel and set aside.
  15 sheets phyllo dough
• Finely chop the nuts, then mix them together with the cinnamon, salt, and brown sugar. Set side.
  ½ cup raw pistachios, ½ cup raw walnuts, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ cup light brown sugar
• Preheat the oven to 350℉ and line an 8x8” pan with parchment paper slings.
• Butter the parchment paper, then add a sheet of phyllo. Brush butter on top of the phyllo, then add another piece, and butter again. Repeat until you have 5 pieces layered.
  ½ cup unsalted butter
• Sprinkle half of the nut mixture into an even layer, then repeat the phyllo and butter with 5 more sheets.
• Add the remaining nut mixture, and repeat again with the final 5 sheets of phyllo, brushing the very top layer with butter.
• Bake the baklava layer for 15 minutes then transfer to a wire cooling rack while you make the cheesecake layer. Gently press down the phyllo if it has puffed up.
• Reduce the oven temperature to 315℉.

Cheesecake Batter

• In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), slowly beat the cream cheese until smooth, then scrape down the sides of the bowl.
  16 oz cream cheese
• Add the sugar and cornstarch and mix until smooth.
  ½ cup granulated sugar, 2 tablespoons cornstarch
• With the mixer running on low speed, drizzle in the whisked eggs until fully combined. Add the vanilla and sour cream and mix again until incorporated.
  2 large eggs, 1 teaspoon vanilla extract, ½ cup sour cream
• Remove ⅓ of the batter to a different bowl, and fold in the pistachio paste until a smooth light green batter forms.
  ½ cup pistachio paste
• Alternate adding scoops of vanilla and pistachio batter all over the top of the phyllo dough, then use a butter knife to swirl the batters together to create a marbled effect. Don't over swirl!
• Bake the cheesecake for 30-40 minutes until the edges are set and matte but there’s still a very slight jiggle in the center.
• While the cheesecake bars bake, heat the water, honey, sugar, and extract (if using) over medium heat until the sugar is dissolved.
  ¼ cup honey, ¼ cup water, 2 tablespoons granulated sugar, ¼ teaspoon orange blossom water or rose extract
• Remove the cheesecake from the oven and slowly pour the honey syrup down all of the corners and sides of the baklava. Very gently brush the last bit of syrup onto the top of the cheesecake to give it a nice sheen. Don't press hard or else it can create a mark in the batter.
• Cool on the counter for one hour, then transfer to the fridge to cool (uncovered) for at least 4 hours.
• Slice and serve.