Directions:

Preheat the oven to 325°F (165°C).

In a food processor, combine the nuts, cinnamon, and sugar. Pulse until finely chopped.

Brush a 9×13 inch baking dish with melted butter. Layer half of the phyllo dough in the dish, brushing each sheet with butter.

Spread the nut mixture evenly over the phyllo layers.

Layer the remaining phyllo dough over the nut mixture, again brushing each sheet with butter.

In a large bowl, beat the cream cheese and ricotta cheese until smooth. Add the honey, heavy cream, eggs, vanilla extract, and almond extract. Beat until well combined.

Pour the cheesecake mixture over the phyllo and nut layers in the baking dish.

Bake for 45-50 minutes, or until the cheesecake is set and the phyllo is golden brown.

Allow to cool completely before cutting into squares. Drizzle with additional honey and sprinkle with extra chopped nuts before serving.