Brush each sheet of phyllo with melted butter and place in the springform pan. Trim any excess phyllo and bake for 12 minutes until golden brown.
Blend walnuts, almonds, cinnamon and salt in a food processor until crumbly. Add melted butter and pulse. Spread this nut mixture over the cooked phyllo base.
Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and cornstarch until smooth. Add eggs one at a time, then yogurt. Pour over walnut layer and smooth top.
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