Make sure the cream cheese, eggs and labneh are at room temperature before starting.

Make the cheesecake filling: In a mixing bowl use a hand mixer (or stand mixer with paddle attachment), starting on medium-low speed and increasing to medium-high, to beat the cream cheese with the labneh, sugar and cornstarch until fluffy, about 1-2 minutes, scraping down the sides of the bowl as needed. Add the vanilla extract and lemon juice and beat until well-combined. Finally, add the eggs and beat until well combined. Set aside.

Preheat the oven to 325F.

Make the nut filling: In a medium bowl mix together the finely chopped pistachios, finely chopped walnuts, ground cinnamon, ground cardamom and sugar until well combined. Set aside ¼ cup of the filling in a small bowl and keep the rest in the medium bowl.

Place a 9-inch springform pan on a baking sheet.

Keep the defrosted phyllo pastry under a slightly damp towel to avoid the pastry drying out while assembling the cake.

Melt the butter and then brush the base and the sides of the springform pan with melted butter.

Layer a sheet of phyllo on the bottom of the pan (the phyllo will go up the sides of the pan a bit and over the edge of the pan as you layer). Then, brush the bottom and sides of the phyllo sheet with melted butter. Make 6 more layers, rotating each phyllo sheet slightly as you layer for full coverage of the pan, brushing with butter each time for a total of 7 layers of phyllo.

After you’ve brushed the seventh sheet of phyllo with melted butter, spread the nut mixture from the medium bowl in a single layer on the phyllo.

Layer a sheet of phyllo over the nut filling and brush with butter. Repeat with two more phyllo sheets, rotating each phyllo sheet slightly as you layer for full coverage of the pan, brushing each with butter before laying the next for a total of 3 phyllo layers.

Pour the cheesecake mixture into the center of the pan, over the phyllo layers and use an offset spatula to smooth out the top of the filling in an even layer.

Bring the edges of the phyllo that were hanging over the edge of the pan up and into the baking pan, scrunching the phyllo along the circumference of the pan so you get a crinkled crust, about 1 ½ - 2 inches wide and you can still see the center of the cheesecake. Brush the phyllo ‘crust’ around the edges of the pan with any leftover butter, getting in the crevices where you can..

Bake the baklava cheesecake on the sheet pan for 60-70 minutes on the center rack of the oven, until the cheesecake has just a slight jiggle in the center. Remove the cake from the oven and let cool in the cake pan on the sheet pan, on a cooling rack for one hour at room temperature.

Then finish cooling the cheesecake in the fridge for at least 2 hours before removing the springform ring. (You can cool this cheesecake overnight if made ahead of time - as it cools the filling will become more firm).

Before serving, make sure the springform ring has been removed. Then, whisk together the honey and ground cinnamon until combined. Drizzle about half of the honey mixture around the edges of the crust of the cake and along the sides of the cake. Then sprinkle the reserved nut mixture all around the edges of the crust and finish by drizzling the rest of the honey.