Baklava

1. In a medium bowl, combine the crushed pistachios, almonds, and walnuts.
2. Add the honey, ground cinnamon, and orange blossom water, then mix with a spoon until you get a moist, evenly coated mixture.
3. The texture should hold together slightly when pressed.
4. Set aside while you prepare the cheesecake batter.

Cheesecake

1. In a large mixing bowl, beat the softened cream cheese with the sugar using an electric mixer until smooth and creamy, about 1–2 minutes. Scrape down the sides of the bowl if needed.
2. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent adding too much air.
3. Add the vanilla extract, sour cream, and fresh lemon juice, then mix gently until the batter is smooth, creamy, and fully combined.

Assembly

1. Preheat your oven to 150°C / 300°F.
2. Prepare a 7–8 inch (18–20 cm) springform pan and brush the bottom and sides generously with melted butter.
3. Place one sheet of phyllo dough into the pan, gently pressing it into the bottom and up the sides without tearing it. Let the excess hang over the edges.
4. Brush the entire sheet lightly with melted butter.
5. Repeat this process with the remaining phyllo sheets, layering and brushing each one with butter to create a flaky, crispy crust.
6. Add about 3/4 of the nut mixture into the pan and spread it evenly, pressing lightly with the back of a spoon or spatula to form a compact layer.
7. Pour the cheesecake batter over the nut layer and smooth the top with a spatula.
8. Trim the overhanging phyllo dough with scissors to create a clean edge.
9. Gently tap the pan on the work surface to release any trapped air bubbles.

Baking

1. Bring a saucepan of water to a boil to create steam in the oven.
2. Place the cheesecake on the middle rack and pour the hot water into a tray or drip pan positioned on the rack below (this creates a water bath effect without direct contact).
3. Bake for about 90 minutes, until the edges are set and the center is still slightly jiggly.
4. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracks from sudden temperature changes.
5. Remove from the oven and let cool completely at room temperature.
6. Cover and chill in the refrigerator for at least 6 hours or overnight for best texture.

Finishing

1. Once fully chilled, remove the cheesecake from the pan and transfer to a serving plate.
2. Top with the remaining chopped nuts and drizzle with honey or simple syrup just before serving.
3. Slice with a sharp knife (wiped clean between cuts) and serve cold.