Ingredients:
Cheese filling:
4 packages of cream cheese at room temperature
a little lemon juice
2 m teaspoon vanilla _
6 eggs , room temperature
Algelash :
1 kilo of golash
1 cup of ghee (240 grams)
2 cups honey
Mix Nuts:
cup walnut
almond cup
2 tablespoons of powdered sugar 
Quarter teaspoon ground cinnamon

How to prepare:
1 - Preheat the oven, and prepare a small round cheesecake mold by brushing it with ghee.
2 - In a large bowl, add the cream cheese and mix until smooth and creamy. Add honey, lemon juice and vanilla extract, and continue to beat until well mixed, then add two eggs at a time with good whisking, and let the filling rest while preparing the pastries.
3 - Spread one layer of the gouache in a small mold so that you can form the layer around the sides of the mold and hang the ends of the gouache outside the mould, in order to pour later the filling inside it and close the layers of the gouache Easily, and grease it with ghee, then put another layer on top of it in the same shape, and then ghee as well, then repeat the process until you finish half the amount of ghee, placing ghee between all layers .
4 - Gently pour the filling on the layers of the glaze , then fold the dough over the filling and press gently down to make a flat surface, then Bake it until it turns a light golden colour.
5- Take it out of the oven, let it cool a little, then Use a toothpick to poke several holes in the top of the glaze to allow steam to escape, and when completely cool , cover and place in the refrigerator for 12 hours before adding the last layer.
6- In a medium bowl , combine walnuts, chopped almonds, sugar , and cinnamon; Stir together until combined and set aside.
7 - For the top layer of cheesecake , stack a layer of goulash dough and grease it with ghee, then put another layer on it in the same shape, and then ghee as well, then repeat the process until Finish a quarter of the amount of glace , with ghee between all layers .
8- Distribute the walnut mixture evenly and repeat the process with the rest of the goulash with ghee between its layers, and pour a little ghee on the surface as well, then use a sharp kitchen knife and cut the pastries into 16 equal pieces, Bake the top layer until the dough becomes crunchy and golden .
9 - While baking, prepare the honey and remove the cooled cheesecake from the refrigerator.
10 - Use a cake lifter with caution and gently move the last layer (the glaze ) onto the cheesecake , then pour hot honey over it and let it cool, then put it in the fridge for about two hours before serving.