Method

1. 1Step : Brush each filo sheet with butter.
2. 2Step : Layer them one by one into a round cake pan.
3. 3Step : Trim off any pastry hanging over the edge of the pan.
4. 4Step : Place the trimmed scraps into the bottom of the pan.
5. 5Step : In a bowl, add the crushed pistachios, 80g of melted butter, and 30g of powdered sugar.
6. 6Step : Mix everything together by hand.
7. 7Step : Press this mixture into the bottom of the pan.
8. 8Step : In a mixing bowl, combine the cream cheese, 120g of granulated sugar, the eggs, flour, and heavy cream.
9. 9Step : Pour the cream cheese mixture into the pan.
10. 10Step : Bake at 180°C for 45 minutes.
11. 11Step : In a saucepan, pour the water, 75g of sugar, the juice of half a lemon, and the honey. Stir and simmer over low heat for 10 minutes until a syrup forms.
12. 12Step : Remove from heat and stir in the rose flavoring.
13. 13Step : Brush the syrup over the cheesecake.
14. 14Step : Sprinkle with crushed pistachios.
15. 15Step : Let cool for at least 1h or 2h before serving.