Start by preparing the syrup. Bring the orange juice, honey and cinnamon to boil in a small saucepan, simmer until thick and syrupy then allow to cool. For the cheese cake, sprinkle the nuts with the mixed spice and toast for about 5 minutes, take 1/3 of the nuts and whizz till finely chopped in a food processor. Chop the remaining nuts coarsely. Take the powdered nuts and mix with 5 spoons of syrup, set aside.

Next whizz the cream cheese, yogurt, sugar and vanilla till smooth, add in the eggs and orange zest. Take an 8 inch spring form tin, spray with baking non stick spray.

Lay the filo pastry on a clean working surface, brush with the melted butter, fold in half and lay in the prepared spring form tin with the edges hanging over the side. Repeat with the remaining sheets, overlapping each other in order to cover the whole cake tin. Pour cheesecake mixture in, and add a spoon full of the nut mixture on top. Fold pastry over and bake in a preheated oven at 160°C for approximately 1 hour. Chill the cheesecake for a couple of hours, garnish with remaining nuts and drizzle with remaining syrup.