Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter. Lay down one sheet of phyllo dough in the pan, brushing it generously with melted butter. Sprinkle a layer of chopped pistachios over it, then repeat this layering process with another sheet of phyllo and butter, followed by nuts. Aim for about 8-10 layers for a crisp base.

In a large mixing bowl, beat 2 packages of cream cheese and ¾ cup of sugar until smooth and creamy, taking about 2-3 minutes with an electric mixer. Gradually add in 3 eggs, one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon of vanilla extract and mix until everything is combined, creating a silky cheesecake filling ready for the next step.

Carefully pour the creamy cheesecake filling over the layered baklava in the springform pan. Use a spatula to smooth the top evenly and ensure the filling covers the baklava layers completely.

Place the springform pan in the preheated oven and bake for 50-60 minutes. Keep an eye on the cheesecake; the edges should be set while the center still has a slight wobble.

While the cheesecake bakes, prepare your honey syrup. In a saucepan, combine 1 cup honey, ½ cup sugar, ½ cup water, and 2 tablespoons lemon juice. Bring to a gentle boil, then reduce to a simmer. Cook for about 10-15 minutes until the syrup thickens.

Once the cheesecake is done baking, remove it from the oven and allow it to cool completely at room temperature for about an hour. Drizzle the warm honey syrup over the top, letting it soak into the cheesecake layers.