Preheat your oven to 170c and remove the filo pastry from the fridge so it will be defrosted and ready to use in time (you may have to take these out earlier). Crush nuts until fine. Reserve 1/2 a cup aside to be used with the base. Add castor sugar to the remaining nuts and mix. Prepare a 20cm springform pan by laying the bottom with baking paper and greasing. Crush the biscuits and melt the butter. Add biscuits and the reserved nuts to the melted butter. Mix well and press into the springform pan. Be sure to press into the base and up the sides. Refrigerate while preparing the filling.

Whip cream cheese with sugar until smooth. Add in eggs and vanilla and whip until combined. Add in yogurt and mix again. Pour onto base and place in the oven for 25 minutes.

Remove the cheesecake from the oven and gently top with the nut mixture. Fold your filo sheets in half and place on top of the nuts (you should have 4 layers of pastry). Trim off the edges so the filo fits into the pan. Melt butter and spoon onto each sheet of the filo. Place in the oven for a further 20-25 minutes or until the filo is lightly golden.

While the cheesecake is in the oven get your sugar syrup ready. In a small saucepan on the stove, mix together the water, sugar and lemon juice. Cook on a medium heat until thick and syrupy. It will thicken more as it sits.

Remove the cheesecake from the oven and pour over your sugar syrup. Set aside to cool completely. Remove from pan and refrigerate for a few hours or overnight. Remove from fridge 15 minutes before serving.