Baklava 

1. In a medium bowl, mix together the crushed pistachios, almonds and walnuts and add the honey, ground cinnamon and orange blossom water and mix until you get a homogeneous and moist preparation.
2. Set aside until ready to assemble.

Cheesecake

1. In a large bowl, place the cream cheese with the sugar and mix with an electric mixer for 1-2 minutes until creamy and smooth.
2. Add the eggs and liquid vanilla extract and beat again for 1 minute to incorporate.
3. Finish with sour cream and fresh lemon juice and mix again with an electric mixer or a spatula just until incorporated, avoiding incorporating air.

Assembly 

1. Prepare an 7 - 8 inches (18-20 cm) springform pan and grease the bottom and edges with a brush and melted clarified butter (smen) or simply melted butter.
2. Place a first sheet of phyllo and gently adhere the bottom of the pan first, then the edges, trying to fold the phyllo sheet as less as possible and without leaving too many air bubbles.
3. Then apply a layer of melted butter with the brush on the bottom and on the edges to moisten the whole filo sheet.
4. Repeat this last step for the remaining filo sheets, making sure to brush them with melted butter all over.
5. Add the nut mixture, leaving a small amount to decorate the top of the cheesecake and spread with an angled spatula or the bottom of a tablespoon.
6. Pour the cheesecake batter into the pan over the nut layer until the pan is completely filled.
7. Using a scissor, cut off the edges of the dough until you have an even, straight edge.
8. Gently tap the pan on the work surface to release any air bubbles.

Baking

1. Preheat the oven to 300°F/ 150°C and bring a medium saucepan of water to a boil.
2. Pour the boiling water onto the oven drip pan positioned just below the rack.
3. Place the cheesecake on the rack and bake for 90 minutes without opening the oven door until golden brown.
4. Once the cheesecake is done, turn off the oven and open the oven door slightly and let the cheesecake cool for about 1 hour.
5. Then remove the cheesecake from the oven and cover it with aluminum foil or plastic wrap and place it in the fridge for at least 6 hours (overnight) without unmolding it.
6. When the baklava cheesecake is cold, carefully remove the cheesecake from the pan and place it on a large plate or serving dish.
7. Add the remaining walnuts on top and drizzle with a little extra honey.
   Serve cold.