Habanero Honey Baklava Cheesecake

Here’s what you’ll need:

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1/2 cup chopped walnuts
• 1/2 cup chopped pistachios
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup honey
• 1/8 cup water
• 1/4 cup Yellowbird Organic Habanero Hot Sauce 
• 2 teaspoons lemon juice

Instructions:

1. Preheat oven to 350°F. Butter a 9-inch springform pan.
2. Lay one sheet of phyllo dough in the bottom of the pan, brushing with melted butter. Repeat with 5 more sheets, brushing each layer with butter.
3. Sprinkle 1/4 cup of the chopped walnuts and pistachios over the phyllo.
4. Lay 5 more sheets of phyllo, brushing each with butter.
5. Bake for 10–15 minutes, remove and sprinkle in 1/2 cup of nut mixture, then return to the oven for another 5–10 minutes or until golden brown. Set aside.
6. In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and sour cream until combined.
7. Beat in eggs one at a time, then mix in vanilla extract.
8. Pour the filling over the baked crust. Bake for 40–45 minutes, or until the center is set.
9. While the cheesecake is baking, combine honey, Yellowbird Organic Habanero Hot Sauce, water, and lemon juice in a small saucepan.
10. Bring to a simmer over medium heat and cook for 5–10 minutes, or until slightly thickened. Allow to cool, then fold in the remaining 1/4 cup of walnuts and pistachios.
11. Let the cheesecake cool completely in the pan.
12. Drizzle the warm honey syrup and nut mixture over the cooled cheesecake.
13. Refrigerate for at least 4 hours, or preferably overnight, to set.
14. Serve chilled, sliced up with an extra drizzle of Habanero and honey!