Frozen Baklava Cheesecake

• 9 oz butter cookies
• 1/2 cup unsalted pistachios, toasted
• 1 tsp pumpkin pie spice
• 3/4 cup sliced almonds, toasted
• 7 tbsp unsalted butter, melted
• 1 1/2 pkg (12 oz) cream cheese, at room temperature
• 1/4 cup sugar
• 1/4 cup honey
• 1 tsp finely grated lemon peel
• 1 1/4 cups heavy cream, whipped

1. Process cookies, pistachios and pumpkin pie spice in a food processor to make fine crumbs. Transfer to a bowl; stir in almonds. Reserve 1/3 of the nut mixture in an airtight container. Stir melted butter into remaining nut mixture. Press firmly onto bottom of 9 inch springform pan. Refrigerate for 30 mins.
2. Beat cream cheese, sugar, honey and lemon peel in a large bowl with an electric mixer on medium speed until smooth and well blended. Fold in whipped cream. Pour mixture into prepared pan. Freeze overnight or until firm.
3. Remove cheesecake from pan. Sprinkle with reserved nut mixture.

butter cookies, unsalted pistachios, pumpkin pie spice, almonds, unsalted butter, cream cheese, sugar, honey, lemon peel, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/22191 (may not work)