Easy Pistachio Cheesecake Bars

For the base: 

For the filling:

For the topping:

1. Prepare the tin:  Grease and line a 20 cm square baking tin with baking paper. Preheat the oven to 180°C. 

2. Make the phyllo base:  Layer six sheets of phyllo pastry into the prepared tin, brushing each sheet lightly with melted butter. 
Sprinkle the chopped pistachios evenly over the pastry and drizzle with honey. 
Top with the remaining six sheets, brushing each with melted butter. 

3. Bake the base:  Bake for about 20 minutes, or until lightly golden and crisp. 

4. Prepare the cheesecake filling:  In a mixing bowl, beat the cream cheese, sugar and vanilla together until smooth. 
Scrape down the sides, then mix in the sour cream until fully combined. 
Add the eggs one at a time, mixing gently until incorporated. Fold in the flour, do not overmix. 

5. Bake the cheesecake layer:  Pour the filling over the baked phyllo base and smooth the top. 
Reduce the oven temperature to 160°C and bake for 25–30 minutes, until the edges are set and the centre remains slightly wobbly. 

6. Cool and chill:  Crack the oven door slightly and wedge it open with a wooden spoon to let it cool gradually. Leave for 1 hour, then refrigerate overnight to set. 

7. Finish and serve: 
Slice into bars, top with finely chopped pistachios and drizzle with melted dark chocolate. 

Tip: To roast pistachios, spread the shelled nuts evenly on a baking tray and roast at 160°C for 8–10 minutes, shaking halfway through. This brings out their rich, toasty flavour.