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For the Baklava Layers:
27 (9”x14”) phyllo sheets
10 tbsp melted butter
1/4 cup granulated sugar
For the Pistachio Layers:
1 1/2 cup chopped pistachio
4 tbsp melted butter
6 tbsp powdered sugar
For the Cheesecake:
16oz/455g cream cheese (room temperature)
8oz/226g mascarpone (room temperature)
1/2 cup/110g heavy whipping cream
3/4 cup/150g granulated sugar
3 medium eggs
2 tbsp/21g all-purpose flour
1 tbsp/10g cornstarch
For the Syrup:
3/4 cup water
3/4 cup sugar
1 small slice of lemon