Baklava Cheesecake

Steps

1. Heat the oven and prep the pan: Position a rack in the lower third of the oven and preheat to 350°F. Butter a 9-inch springform pan, then wrap the outside of the pan in two layers of heavy-duty foil so water can't seep in during the water bath.
2. Build the phyllo-nut base: Unroll the phyllo and cover it with a barely damp kitchen towel so the sheets don't dry out. Brush one sheet with melted butter and lay it in the pan, letting the edges overhang. Repeat with 6 sheets total, rotating each sheet slightly so the overhang forms an even star. Toss the walnuts, pistachios, 2 tablespoons sugar, cinnamon, and ¼ teaspoon salt together, then sprinkle half of the mixture over the phyllo. Layer the remaining 6 sheets on top, brushing each with butter, and sprinkle the rest of the nut mixture over the top. Fold the overhanging edges inward over the filling and brush the top generously with butter.
3. Blind-bake the base: Bake at 350°F until the phyllo is golden and crisp at the edges, 12 to 14 minutes. This is the no-soggy step — butter between every layer plus this quick bake creates a moisture-proof crust. Remove and let cool for 10 minutes, then reduce the oven to 325°F.
4. Make the filling: In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps, about 3 minutes, scraping down the bowl often. Beat in the ¾ cup sugar, honey, and ¼ teaspoon salt until silky. Add the sour cream, vanilla, and orange blossom water (if using) and mix on low. Add the eggs and yolk one at a time, mixing on low after each just until combined — do not overmix once the eggs are in, or the cheesecake will puff and crack.
5. Fill and bake: Pour the filling over the cooled phyllo base and smooth the top. Set the springform pan in a large roasting pan, place it on the lower rack, and pour boiling water into the roasting pan until it reaches halfway up the side of the springform. Bake at 325°F for 60 to 70 minutes, until the edges are set but a 3-inch circle in the center still jiggles when you nudge the pan.
6. Cool gradually: Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 45 minutes. This slow cool-down is what prevents cracks. Remove from the water bath, run a thin knife around the inside edge to loosen it, and let cool completely at room temperature.
7. Make the honey syrup: While the cheesecake cools, combine the honey, water, 2 tablespoons sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook, swirling occasionally, until slightly thickened, about 3 minutes. Remove from the heat and stir in the orange blossom water (if using) and the cinnamon stick. Let cool to lukewarm.
8. Soak and chill: Drizzle the lukewarm syrup over the top of the cooled cheesecake so it sinks into the nut layer — pour it over the top only, never over the crust, and never while the cake is still hot. Scatter extra chopped pistachios over the top. Refrigerate, uncovered, for at least 6 hours or overnight before serving.
9. Serve: Dip a sharp knife in hot water and wipe it dry between each cut for clean slices. Serve chilled or at cool room temperature, with any extra syrup on the side.