1. Prepare the Nut Mixture

• In a bowl, combine chopped pistachios, walnuts (if using), sugar, cinnamon, and cardamom. Set aside.

2. Assemble the Phyllo Crust

• Preheat oven to 325°F (163°C).
• Lightly butter a 9-inch springform pan.
• Layer 8–10 sheets of phyllo dough into the pan, brushing each layer lightly with melted butter and allowing edges to drape over the sides.
• Sprinkle half of the nut mixture evenly on top of the phyllo base.

3. Make the Cheesecake Filling

• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each.
• Mix in sour cream, vanilla, and lemon zest until just combined.
• Pour cheesecake batter over the nut layer in the pan.

4. Top with More Baklava Layers

• Layer 4–5 more phyllo sheets over the top, brushing each with butter.
• Sprinkle the remaining nut mixture over the phyllo.
• Gently fold or trim excess phyllo hanging from the sides to create a crust edge.

5. Bake

• Bake for 60–70 minutes, until the center is just set and the top is lightly golden.
• Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
• Refrigerate for at least 4 hours (or overnight) before serving.

6. Make the Honey Syrup

• While cheesecake chills, combine honey, water, lemon juice, cinnamon stick, and lemon peel in a saucepan.
• Simmer gently for 5–7 minutes. Remove from heat and cool. Discard cinnamon and peel.

7. Serve

• Just before serving, drizzle syrup over the chilled cheesecake.
• Garnish with extra crushed pistachios if desired.