Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Prepare the Baklava Layer: Mix chopped pistachios with ground cinnamon.

Layer phyllo dough sheets in the pan, brushing each sheet with melted butter. Use half of the phyllo sheets, then sprinkle half of the pistachio mixture. Repeat with the remaining phyllo and pistachios.

Cut the layered phyllo into squares or diamonds. Bake for 25–30 minutes, or until golden and crispy. Let it cool.

Prepare the Cheesecake Layer: Beat softened cream cheese with sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream.

Pour the cheesecake batter over the cooled baklava layer, smoothing the surface.

Bake the cheesecake for 45–50 minutes until the edges are set, but the center is slightly jiggly.

Prepare the Honey Syrup: Combine honey, water, lemon juice, and vanilla in a saucepan. Simmer for 5 minutes, then let cool slightly.

Once the cheesecake is cooled to room temperature, drizzle with honey syrup. Garnish with chopped pistachios and additional honey.

Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.