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1
Preheat the oven to 300.
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2
Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil spray.
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3
Line the dish with aluminum foil, making sure to press it into the corners; spray the foil.
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4
In a standing electric mixer fitted with a paddle, beat the feta with 1 1/2 cups of the sugar and the flour at medium-low speed until creamy.
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5
Add the cream cheese and beat until blended.
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6
Add the whole eggs and egg yolks, one at a time, beating well between additions; scrape down the side of the bowl as necessary.
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7
Beat in the heavy cream.
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8
Pour the cheesecake mixture into the prepared baking dish.
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9
Set the dish in a large roasting pan.
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10
Add enough warm water to the pan to reach halfway up the side of the dish.
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11
Bake on the bottom rack of the oven for about 1 hour, until firm and set.
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12
Transfer the baking dish to a rack and let the cheesecake cool to room temperature.
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13
Chill the cheesecake in the freezer until very firm, but not frozen solid, 3 to 4 hours.
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14
Meanwhile, in a large saucepan, combine the red wine with the vanilla bean and seeds, peppercorns, lemon juice and the remaining 3/4 cup of sugar and bring to a simmer over moderate heat.
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15
Add the dates and simmer until plump, about 10 minutes.
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16
Transfer the dates to a bowl and boil the liquid until it has reduced to 1 cup, about 10 minutes.
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17
Let the syrup cool completely, then strain it over the dates.
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18
Preheat the oven to 350.
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19
Brush one sheet of the phyllo dough with melted butter.
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20
Cover with a second sheet and brush with butter.
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21
Repeat with the remaining 2 phyllo sheets, buttering between them.
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22
Cut the layered phyllo into 3-inch squares (you should have 24).
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23
Transfer the squares to a large baking sheet.
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24
Cover with a sheet of parchment paper and top with baking sheet to keep the phyllo flat.
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25
Bake for about 15 minutes, until golden and crisp.
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26
Remove the top baking sheet and let the phyllo squares cool.
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27
Invert the chilled cheesecake onto a cutting board and peel off the foil.
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28
Using a hot, moist knife, cut the cake into twelve 3-inch squares.
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29
Set a cheesecake square on each of 12 phyllo squares and top with the remaining squares.
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30
Transfer the cheesecakes to plates.
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31
Drizzle some of the red wine syrup around each plate and garnish with the dates.
