Baklava Cheesecake

• 1/3 cup walnuts
• 2/3 cup pistachios
• 2 tsp mixed spice, such as pumpkin pie spice
• 8 oz graham crackers
• 2/3 cup slivered almonds
• 8 tbsp (1 stick) unsalted butter, melted and cooled slightly
• 3 tsp unflavored gelatin
• 2 pkg (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup honey
• 1 1/2 cups heavy cream

1. Preheat the oven to 425u0b0F. Grease a 10-inch springform pan.
2. Toast the walnuts and pistachios on a baking pan for about 5 mins. Sprinkle the nuts with the mixed spice and toast for 1 min, then cool. Process the spiced nuts with the graham crackers until fine. Transfer to a medium bowl and stir in the almonds.
3. Reserve 1/3 of the nut mixture. Stir the butter into the remaining nut mixture. Press the mixture evenly on the bottom of the prepared pan. Refrigerate for 30 mins.
4. Add the gelatin to 1/3 cup warm water in a small bowl. Stir until the gelatin is dissolved. Cool.
5. Beat the cream cheese, sugar and honey in a large bowl with an electric mixer until smooth. Beat in the cream. Stir in the gelatin mixture. Pour over the crust in pan. Sprinkle the top with the reserved nut mixture. Cover.
6. Refrigerate overnight until set.

walnuts, pistachios, mixed spice, graham crackers, almonds, unsalted butter, unflavored gelatin, cream cheese, sugar, honey, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/33347 (may not work)