Baklava Cheesecake

Directions

1. Beat cream cheese in large bowl of electric mixer till light & fluffy.
2. Gradually fold in honey, then lemon juice & vanilla. Beat in Large eggs 1 at a time till just incorporated. Set aside. Stir through filling & pour into crust.
3. Cover filling with overhanging phyllo, squaring at edge of pan.
4. Bake till pastry is light brown and cake is hard to touch, about 50 mins.
5. Remove pan sides; using toothpick, poke 12 holes in top of cake to allow steam to escape. Cold completely on rack. Chill 2 days to mellow flavors, covering after first day.
6. Baklava Topping: Preheat oven to 350. Cover baking sheet with 2 pcs of parchment. Coarsely grind all nuts with 1 Tbsp. sugar and 1 teaspoon cinnamon in processor. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10-inch springform pan atop pastry. Cut around inside of rim through entire stack using sharp knife, making 10 rounds. Cover rounds with damp towel. Set pan rim on prepared baking sheet.
7. Brush parchment and inside of pan rim with butter. Place one pastry round in pan rim and brush with butter. Repeat with four more rounds. Spread nut mix proportionately over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges
8. (or possibly however many pcs you want) with sharp knife. Sprinkle lightly with water. Bake till crisp and golden brown, about 30 min.
9. Meanwhile, heat 1/2 c. sugar, water, and lemon juice in heavy small saucepan over low heat, swirling pan occasionally till sugar dissolves.
10. Add in cinnamon stick, increase heat to medium and boil till syrupy, about 4 min. Remove from heat. When bubbles subside, add in Cognac.
11. Flatten pastry atop cake. Remove pan rim from topping. Set topping on cake, using large spatula. Re-cut wedges. Replace pan rim on assembled cake. Immediately pour on warm syrup. Cold one hour.
12. Chill one to 6 hrs, preferably six hrs. Let cake stand at room temperature for 20 min before serving.
13. /DESSERTS