Preheat oven to 350 degrees F (176 C)

Place cookies and butter into a food processor In a food processor and crush till it looks a little like wet sand

Tightly press into the base of your pan ( I used a springform cake tin)

Prepare the topping by adding all the ingredients except the agave into a food processor and pulse till roughly ground ( i like mine chunky), then add in the syrup and pulse once more. Use half the amount and add dollops of the filling around the base

Add all filling ingredients into a blender and blend till smooth (adjust flavor as needed, adding more lemon juice for zesty tanginess or maple syrup/agave for sweetness.

Pour filling over the baklava topping and cookie crust and spread into an even layer. Give it a good tap on your kitchen worktop to remove any air bubbles and even out

Bake for 45 minutes to 1 hour. The edges of the cheesecake will start browning and coming away from the side and the center will still be a little jiggly - note. I said jiggly and not wet and liquidy!

Once you take it out of the oven let it sit for about 15 to 20 minutes then put it in the fridge for a minimum of 5 hours, but best overnight.

place the rest of the baklava topping on top of the cheesecake before cutting and serving.

♡ Say a BIG HUGE prayer of gratitude for all the ingredients, all the people who grew the ingredients, the sun and water for nourishing those ingredients and to Mother Nature and God for providing everything we need to survive. Then serve with so much love and eat with intense immense overflowing joy!