Baklava cheesecake

Baklava crust

• 100 g unsalted butter, plus extra to grease
• ¼ cinnamon quill
• 40 g raw sugar
• 30 g shelled unsalted pistachio nuts
• 100 g walnuts
• 10 sheets filo pastry, covered with a damp tea towel

Filling

• 500 g cream cheese, room temperature
• 80 g honey
• 2 eggs
• 100 g Greek yoghurt
• 1 ½ tbsp cornflour
• 2 tsp orange blossom water

Syrup

• 50 g raw sugar
• 70 g honey
• ½ cinnamon quill
• 2 pieces lemon peel, no white pith
• 20 g freshly squeezed lemon juice
• 100 g water

To serve

• 2 tbsp shelled unsalted pistachio nuts, roughly chopped, to decorate
• edible flowers, to decorate (optional)