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1
In a large bowl, beat cream cheese and sugar until smooth. Add eggs, flour and rosewater if desired; beat on low speed just until combined. Set aside.
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2
Using two 12-cup muffin tins, brush 12 alternating cups with butter. Layer six sheets of phyllo dough on a work surface, brushing each with butter. Cut stacked phyllo in half widthwise, then cut in half lengthwise. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
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3
Carefully place each stack in a greased muffin cup, rotating sheets so corners do not overlap. Repeat twice with remaining phyllo dough and butter making 12 tarts.
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4
Fill each with a scant 1/4 cup cheesecake mixture. Bake at 350u00b0 for 20-22 minutes or until tarts are golden brown and crisp and filling is set. Cool in pan on a wire rack.
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5
Meanwhile, in a large saucepan, combine the sugar, water and honey; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Stir in remaining ingredients. Cool. Spoon over tarts just before serving. Refrigerate leftovers.
