Preheat oven to 190°C / 374°F. Lay open the phyllo pastry sheets on your working surface and cover them with a tea towel so they won't air-dry.
In a small bowl combine olive oil and sunflower oil (this is for greasing the phyllo sheets).
With a pastry brush, grease the bottom of a 10-inch round pan, with some of the oil mixture.
Add the first phyllo sheet and grease with the oil as well (covering the rest of the phyllo stash with the towel again).
Add next phyllo sheet on top of the other creating a cross shape. Grease well.
Add two more phyllo sheets in exatly the same way.
Fold the excess phyllo edges of the top 2 phyllo sheets inwards (to create a thicker pie bottom). Grease well.
Pour the creamy cheese filling into the pan.
Add a phyllo sheet on top and grease with oil.
Add 2 more phyllo sheets on top of the pie greasing each one very well.
Fold the edges of the top phyllo sheet inwards.
Cut the remaining excess edges (that hang out of the pan) of the remaining 2 phyllo sheets that are on top.
Roll the edges of the cut phyllo sheets inwards to create a nice pie ending.
Grease very well with oil and prick a few times with a knife.
Sprinkle the sesame on top. Bake for approximately 25 minutes or until the pie gets a nice golden brownish color.
Shake the pan to see if the pie is ready. If the pie moves in the pan when you shake it, it means the bottom is cooked as well.
Let pie sit at room temperature for about 1 hour before cutting and serving.