Preheat the oven to 350F/180C and line a baking sheet with parchment paper.

Place the chopped walnuts on the lined baking sheets, bake in the preheated oven for 15-20 minutes until lightly toasted.

While the walnuts are toasting, make the syrup by adding 1 cup of sugar, honey and water to a saucepan. Simmer for 20 minutes, stirring regularly until the mixture is fully combined and thickened, set aside.

Remove the walnuts from the oven and set them aside to cool.

Next make the cream filling by adding the whipped cream cheese, greek yoghurt, sugar, vanilla extract and eggs to the mixer bowl. Mix for 2-3 minutes until all ingredients are fully mixed and fluffy.

At this point add 1/2 Tsp cinnamon to the cooled syrup

Line a 8-inch springform pan with parchment paper.

Brush each filo sheet with the melted butter, fold in half and layer around the springform pan. Build the layers until the sides and base are covered (add more sheets if you like a thicker pastry base).

Set aside 1/4 of a cup of the toasted walnuts to use for the topping later and add 1/3 cup of the syrup to the remaining walnuts.

Pour the cream cheese batter filling into the springform pan, and evenly spread using a spatula.

Pour the walnut syrup mixture over the top.

12 Now fold the overhanging pastry sheets to the centre and over the filling, brush with melted butter.

Bake in the preheated oven for 1 Hour 15 Minutes.

Remove from the oven and top with the remaining walnuts, then drizzle with the remaining syrup.

Eat while warm served with vanilla ice cream, or allow to cool and refrigerate.