Step 1: Prepare the Nutty Baklava Layer

1. In a bowl, mix the walnuts, pistachios, cinnamon, cloves, and honey until combined. Set aside.

Step 2: Make the Cheesecake Base

1. Preheat the oven to 160°C (fan)/180°C/gas mark 4.
2. Combine the digestive biscuit crumbs and melted butter in a bowl. Press the mixture evenly into the base of a 23cm springform tin lined with baking parchment.
3. Bake for 10 minutes, then let it cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and caster sugar until smooth.
2. Add the Greek yoghurt, eggs, flour, vanilla extract, and honey, and mix until fully combined. Be careful not to overmix.

Step 4: Assemble and Bake

1. Spread half of the nutty baklava mixture evenly over the baked base.
2. Pour the cheesecake filling on top and smooth the surface.
3. Bake for 1 hour 15 minutes, or until the edges are set and the centre has a slight wobble. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar.

Step 5: Prepare the Filo Topping

1. Once the cheesecake has cooled completely, preheat the oven to 180°C (fan)/200°C/gas mark 6.
2. Layer the filo sheets over the cheesecake, brushing each one generously with melted butter. Scrunch the edges for a decorative effect.
3. Bake for 10–12 minutes until golden and crisp.

Step 6: Add the Finishing Touches

1. Drizzle the filo topping with honey while warm, and sprinkle the chopped pistachios over it.
2. Chill the cheesecake in the fridge for at least 4–6 hours (or overnight) to set completely.

Step 7: Serve and Enjoy

1. Remove the cheesecake from the tin and slice into portions. Serve chilled with an extra drizzle of honey if desired.