From the recipe author: Inspired by baklava, a beloved Greek pastry, this smooth and silky cheesecake is draped over a crust made of layers of buttery crisp phyllo dough and a delicious nut and seed mixture, topped with the most fragrant and flavorful lemon, rose, honey, and nut blend for crunch. Made with organic eggs, this unique refined sugar free cheesecake is the perfect treat for any time of year.

To make the crust

1. Preheat oven to 325F. Line a 9" springform pan with parchment paper and spray with cooking spray. 
2. Melt the butter. Fold each phyllo pastry sheet in half, brush with melted butter, and place into the center of the pan so that both ends of the phyllo pastry sheet hang off the edges of the pan. Repeat until the pan is fully covered.
3. Add the nuts and seeds to a blender and blitz until ground. Combine well with remaining melted butter and pour into the center of the springform pan. Press firmly with the back of a spoon. 

To make the filling

1. Beat all filling ingredients together until fluffy. Pour into pan over crust.
2. Bake cheesecake for 45 minutes, then let cool slightly before refrigerating for at least 4 hours.

To make the topping

1. Combine all topping ingredients except walnuts and pistachios in a saucepan. Bring to boil, then let simmer until a syrup is formed, about 10-12 minutes. Let cool completely, then stir in walnuts and pistachios. Use a spoon to add dollops of topping around the outer edge of cake. 
2. Refrigerate again to set for 1 hour before slicing and serving.