1. Preheat the oven to 350F.

2. Make the filling by placing the vegan cream cheese and sugar into a large bowl and mix with an electric or stand mixer for 1-2 minutes, until fluffy. Add in the cornstarch, coconut milk, and lemon juice then mix until just combined. Set aside.

3. Start making the base by brushing the pan generously with vegan butter and place one layer of phyllo pastry, making sure the pastry sticks to the bottom edges. Brush with melted vegan butter, and repeat until half the phyllo sheets are gone. At this halfway point, place the minced pistachio in one layer and gently press to pack it down. Place the rest of phyllo sheets with butter in between, then pour over the cream cheese filling. Trim the sides with scissors and save the leftover bits for future tarts, baklavas, or boreks.

4. Bake the cake for 45 minutes, or until golden brown. Cover with aluminum foil if the phyllo is browning too quickly.

5. Meanwhile, mix water, sugar, and lemon juice in a saucepan over medium heat and bring the syrup to 225-230F (should drip down in a loose thin thread from the spoon, about 15 minutes). Remove from the heat and set aside to cool. If you wish, mix in rosewater.

6. When the cheesecake is done baking, let it cool for at least one hour. When both the cheesecake and the syrup are somewhat cooled (they can still be warm to the touch)—pour the syrup down the edges of the springform, covering the entire perimeter of the cheesecake. Set aside to bring down to room temperature, then cover in cling wrap & refrigerate for at least 8 hours, ideally overnight.

7. When the cheesecake is cooled and set, remove the springform and place roughly chopped pistachios to decorate.