750g cream cheese, at room temp

1 3/4 cup sugar, divided

4 eggs

2 tbsp vanilla

1 1/2 cup heavy cream

2/3 cup sour cream

1 tsp salt

1/2 cup cornstarch

1/4 cup melted butter

2 tsp cardamom

5 sheets of phyllo

Preheat oven to 400f. In the bowl of a stand mixer, beat cream cheese with 1 1/2 cups of sugar. Add in eggs, scraping down the sides as you beat to ensure a smooth batter. Add in vanilla, cream, sour cream. Stir in salt and cornstarch.
Grease a 9inch spring form pan. Mix cardamom with remaining sugar.
Paint melted butter on a phyllo sheet and sprinkle with about 1 tablespoon of cardamom sugar. Repeat with 4 other sheets, layering them into the springform. Press the layers into the crevices of the pan, allowing the sheets to hangover the edges.
Pour the batter into the pan. Fold the phyllo sheets over the batter and paint the top with remaining butter
Bake at 400f for 20 min. Turn down oven to 350 and bake for another 40 min.
Let cheese cake rest for MINIMUM 3 hours. Serve with favourite jam!