Feta-Infused Baklava Cheesecake

Instructions

Lemon-Honey Glaze:

1. Combine the honey, water and sugar in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to medium. Simmer, uncovered, for 15-20 minutes or until glaze is reduced to about 1 1/2 cups, stirring frequently. Remove from the heat. Stir in lemon zest and lemon juice. Cool completely.

Cheesecake:

1. Heat oven to 325°F. Line the bottom of a greased 9-inch springform pan with parchment paper; grease paper.
2. Unroll phyllo sheets; keep covered with plastic wrap and a damp towel. Place one phyllo sheet on a surface. Lightly brush with butter. Fold sheet in half widthwise. Place sheet onto the bottom and up sides of prepared pan. Repeat step with additional phyllo sheets, rotating the sheets and corners. Place pan on double thickness of heavy-duty aluminum foil, about 18-inch square. Tightly wrap foil around pan. Cover pan with a damp towel.
3. Beat the cream cheese, yogurt, honey, cornstarch, lemon zest and lemon juice in a large bowl until smooth. Add eggs, one at a time, beating each just until combined. Fold in feta. Spread filling over crust.
4. Combine 1/2 cup pistachios and 1/2 cup glaze in a small bowl. Dollop filling with pistachio mixture.
5. Place springform pan into a rimmed baking pan, about 2-inches deep. Add hot water halfway up sides of pan. Bake for 50-60 minutes or until cheesecake is set around edges and jiggles slightly in center. Turn off the heat. Crack oven door, about 1 inch. Let cheesecake stand in oven for 1 hour.
6. Cool completely on a wire rack, about 1 hour. Refrigerate for at least 6 hours or overnight.
7. Remove sides of pan. Warm and stir remaining glaze if necessary. Decorate cheesecake with the raspberries, glaze, additional feta and remaining pistachios.