First Step: PREPARE THE CHEESECAKE CRUST

1. Make the Crust: Begin by preparing the graham cracker crust. In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
2. Press the Crust: Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Use the back of a spoon to pack it down firmly.
3. Pre-Bake the Crust: Preheat your oven to 325°F (163°C). Place the crust in the oven and bake for about 10 minutes or until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the cheesecake filling.

Second Step: PREPARE THE CHEESECAKE FILLING

1. Prepare the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Scrape down the sides of the bowl as needed to ensure there are no lumps.
2. Add the Sour Cream and Sugar: Add the sour cream and granulated sugar to the cream cheese and continue to beat until the mixture is well combined and smooth.
3. Incorporate the Eggs: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Scrape down the sides of the bowl between each addition to ensure an even mix.
4. Add Flour and Vanilla: Add the flour and vanilla extract to the mixture, mixing until fully combined. The flour helps to stabilize the filling, ensuring it doesn’t crack during baking.
5. Pour the Filling: Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.

Third Step: PREPARE THE BAKLAVA LAYER

1. Prepare the Phyllo Dough: Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Brush the first sheet of phyllo dough with melted butter, and then layer it on top of the cheesecake filling. Repeat this process, layering about 5-6 sheets of phyllo dough, brushing each with butter before adding the next.
2. Add the Nut Mixture: In a separate bowl, mix the chopped nuts with ground cinnamon. After layering the phyllo sheets, sprinkle a generous layer of the nut mixture over the top.
3. Finish Layering: Continue layering the phyllo dough and butter, alternating with the nut mixture, until all of the dough and nuts are used up. The final layer should be phyllo dough.

Fourth Step: BAKE THE CHEESECAKE

1. Bake the Cheesecake: Place the assembled cheesecake into the preheated oven and bake at 325°F (163°C) for about 55-60 minutes. The cheesecake should be mostly set but with a slight jiggle in the center. The phyllo dough will become golden and crispy as it bakes.
2. Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracking.
3. Chill the Cheesecake: After the cheesecake has cooled to room temperature, transfer it to the refrigerator and let it chill for at least 4 hours or preferably overnight. This helps the cheesecake set and makes it easier to slice.

Final Step: DRIZZLE WITH HONEY AND GARNISH

1. Prepare the Honey Syrup: In a small saucepan, heat the honey and lemon juice over low heat until the honey is fully melted and combined with the lemon juice.
2. Drizzle the Honey: Once the cheesecake has chilled and is ready to serve, drizzle the honey syrup over the top of the cheesecake, allowing it to seep into the phyllo layers. You can also drizzle a bit more honey around the edges for added sweetness.
3. Garnish: Sprinkle the cheesecake with chopped pistachios or walnuts for extra crunch and a burst of color.
4. Slice and Serve: Slice the cheesecake carefully using a sharp knife. Serve chilled, and enjoy the perfect fusion of creamy cheesecake and crunchy, nutty baklava layers.