In a large bowl, combine chopped pistachios, walnuts, almonds, sugar, cinnamon, and cloves.
Spread the nut mixture evenly over the cheesecake batter.
Drizzle melted butter over the top.
Bake the Cheesecake:
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are golden brown.
Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Honey Syrup:
In a medium saucepan, combine honey, water, sugar, and lemon juice.
Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened.
Remove from heat and stir in vanilla extract.
Let the syrup cool to room temperature.
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