1.Preheat oven to 180°C/350°F. To make pomegranate syrup, stir ingredients in a small saucepan over low heat until sugar dissolves. Bring to the boil; boil 5 minutes or until thick and syrupy.
2.Line two oven trays with baking paper. Place nuts on one oven tray; roast 5 minutes or until browned lightly. Transfer to a food processor; cool. Process cooled nuts until ground finely. Spoon ground nuts into a small bowl with caster sugar and spices; stir to combine. Wash oven tray to cool; re-line with baking paper.
3.Place one pastry half on each oven tray; lightly brush with melted butter, sprinkle ¼ cup nut spice mixture between the two pastry halves. Repeat the layering with pastry halves, butter and nut mixture. Top with remaining pastry halves; brush with the remaining butter and sprinkle with remaining nut mixture. Bake for 15 minutes or until pastry is golden; cool. Dust with icing sugar, then cut baklava into small pieces; keep in an airtight container until needed. 4 Make pomegranate syrup.
4.Process extra sifted icing sugar, cream cheese, rosewater, rind and juice until smooth.
5.Spoon ¼-cups of cream cheese mixture into ¾-cup (180ml) containers; top with chopped baklava, extra pistachios, pomegranate seeds and raspberries. Drizzle with pomegranate syrup just before serving.
Fresh pomegranate juice is available refrigerated in the fruit and vegetable section of most major supermarkets. Cheesecake cups can be assembled several hours ahead without the syrup; store, covered, in the fridge.Note