For crust, crush Zweiback toast into crumbs. Add sugar and melted butter. Turn into a well-greased 9X9 inch square baking dish and press to cover bottom and sides. Cool in refrigerator while making filling.

Prepare syrup: Boil all ingredients 5 to 7 minutes or until cooled syrup feels sticky between fingers (222 degrees o candy thermometer). Cool syrup while cheesecake is baking.

Mix chopped nuts, sugar and cinnamon; set aside.

In electric mixer, mix softened cream cheese with sugar. Add eggs, one at a time. Add vanilla and lemon juice. Pour into the chilled crust.

Butter half of a sheet of the phyllo, then fold over and butter other half. Cut to fit top of pan. Butter 3 sheets of phyllo with the melted butter. Add half nut mixture. Add three more sheets of buttered phyllo, then cover with remaining nut mixture. Cover with remaining four sheets of buttered phyllo. Carefully, cut into diamond shape through baklava topping only. Bake at 350 for about 45 minutes, until phyllo is golden brown. Remove from oven and pour cooled syrup over cheesecake. Cool thoroughly. Refrigerate at least 8 hours or overnight.