Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman Makes 14 to 16 servings Filo crust  2 filo pastry leaves 1/2 cup (1 stick) unsalted butter, melted Filling 4 eggs plus 1 egg yolk 1 and 1/2 pounds cream cheese, at room temperature 1 teaspoon vanilla extract 1/4 cup honey 1/2 teaspoon sesame seed oil 1/4 cup sugar 2 tablespoons plain yogurt 1/4 cup flour 3/4 cup coarsely chopped vanilla halvah 1/3 cup coarsely chopped pistachio nuts (optional) Topping 2–3 tablespoons honey 1/4 cup lightly toasted sesame seeds 1/2 cup ground or finely chopped pistachio nuts Preheat the oven to 350°F. Use a 9- or 10-inch springform pan Filo crust: Spread one sheet of filo lightly with melted butter. Line the pan with the filo, allowing the excess to overhang. Repeat this process with another four leaves of filo, pressing each one into the pan, starting at the center and allowing the excess to drape over the sides....

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