Cheesecake Filling:

1. In a bowl or blender, mix everything for the cheesecake filling until you have a smooth consistency.
2. Set aside until ready to use.

Syrup:

Combine everything for the syrup in a small saucepan. Stir together and bring to a boil. Remove from heat as soon as the sugar is dissolved.

Baklava Cups:

1. Preheat oven to 350°F.
2. Combine the ground nuts in a small bowl along with the ground cinnamon and add 2 tbsp of the syrup.
3. Mix everything together, you will have a wet sand-like texture.
4. Layer each phyllo pastry sheet with melted butter and sprinkle some of the nut filling on top. Divide the filling equally (1-2 tablespoons per layer) between the 5 layers. The final (6th) layer will not have any nut filling on top. Repeat this process with the remaining phyllo sheets layering them on top of each other.
5. Cut the phyllo layers into 12 equal squares. Place each square into the muffin tin to form phyllo cups. Press the center down. Brush each phyllo cup with any remaining melted butter.
6. Bake in the center rack of the oven until golden. 10 minutes.
7. After 10 mins, reduce the oven temperature to 325 °F. Place 2 tablespoons of the cheesecake filling in the center of each cup. Bake until the filling is set, and the phyllo is golden. About 25 minutes.
8. As soon as they come out of the oven pour the syrup evenly over the cups.
9. Allow the baklava cheesecakes to sit in the muffin tin for 15-20 minutes to cool and to absorb the syrup.

Recipe Notes: Refrigerate until chilled and serve topped with your favorite garnish like fresh berries. These can be made 1 day ahead of time and stored in the refrigerator until ready to serve. Enjoy!