Instructions

BEAT the PHILLY with an electric mixer until smooth. Stir in the honey, lemon juice and vanilla. Gently beat in the eggs one at a time, then fold in the chocolate.

BRUSH a sheet of filo with melted butter, fold in half and butter the top. Repeat with 7 more pastry sheets. Gently lay and stack, buttered side up, each folded filo sheet into a greased 25cm spring-form pan allowing pastry to overhang. Pour the filling into the prepared filo base. Gently fold & press the excess filo back over the filling. Bake in a moderate oven 180°C for 50-60 minutes or until the filo is puffed and golden. Run a knife around the edge of the pan to ease the cake from the sides. Pierce the filo pastry with a skewer or toothpick to release the steam. Allow to cool then cover and refrigerate overnight. Remove from the pan and place on a serving plate.

BRUSH a sheet of filo with melted butter, fold in half and butter the top. Repeat with 9 more pastry sheets. Gently lay and stack, buttered side up, each folded filo sheet onto a greased baking sheet, using the spring form pan as a template to cut around the pastry to make a circular base.

IN a small bowl combine and mix walnuts, almonds, sugar and cinnamon Making sure the top pastry layer is buttered, evenly sprinkle with the nut mixture. With a sharp knife cut the pastry sheets in half and half again, repeating until you have approximately 16 triangles. Butter the inside of the spring-form pan and place upside down over the stacked filo triangles. (This will help keep a perfect shape). Bake in a moderate oven 180°C for 30 minutes or until golden brown. Remove from the oven and leave to cool.

COMBINE the extra sugar, water and extra lemon juice a small saucepan over a low heat and stir until sugar is completely dissolved. Add the extra cinnamon, slightly increase the heat and simmer for 4 minutes. Remove from the heat and add the brandy. Arrange the triangle filo pieces on top of the cheesecake then pour over the warm syrup. Keep chilled until ready to serve.