(Serves 10)
12 sheets phyllo dough (14x9-in.)
1/3 cup butter, melted
1 cup finely chopped walnuts or pecans
1/4 cup sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground allspice
2 packages (8 ounces each) cream cheese, softened
1 carton (8 ounces) mascarpone cheese
2/3 cup honey
1/4 cup 2% milk
3 T all-purpose flour
3 large eggs, room temperature, lightly beaten
Honey for serving

Preheat oven to 425°. Place 1 sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan.
In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan.
Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.  Drizzle with Honey for serving.