Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.

In a bowl, mix the chopped pistachios, 1/2 cup sugar, and cinnamon. Set aside.

Lay one sheet of phyllo dough at the bottom of the springform pan, letting the edges hang over the sides. Brush lightly with melted butter.

Repeat with 9 more sheets, brushing each with butter and staggering the overhang for even coverage.

Sprinkle 1/3 of the pistachio mixture (about 1/2 cup) over the phyllo layers.

Add 4 more phyllo sheets, brushing each with butter, and sprinkle another 1/3 of the pistachio mixture.

Repeat with 4 more phyllo sheets and the final 1/3 of the pistachio mixture.

Add 6 final phyllo sheets, brushing each with butter, to form the top of the baklava crust.

Fold the overhanging phyllo edges inward and brush with butter to seal.

Using a sharp knife, score the top layers lightly in a diamond or square pattern for easier slicing later.

Prepare the cheesecake filling by combining cream cheese, 3/4 cup sugar, 1/4 cup honey, eggs, sour cream, lemon juice, vanilla extract, and salt in a bowl.

Pour the filling over the prepared baklava crust.

Bake in the preheated oven for about 60 minutes or until set.

Let the cheesecake cool, then refrigerate for several hours or overnight.

Drizzle with extra honey and top with chopped pistachios, candied rose petals, or mint leaves before serving.