Step 1: Prepare the Baklava Crust: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Unroll phyllo dough and trim to fit the pan if necessary. Keep phyllo covered with a damp cloth while working to prevent drying.
Step 2: Layer the Phyllo: Place one sheet of phyllo in the bottom of the pan, brush generously with melted butter. Repeat with 6-8 more sheets, pressing gently into the pan. Sprinkle with a generous layer of chopped pistachios.
Step 3: Continue Layering: Repeat the process of layering 3-4 phyllo sheets, brushing with butter, and sprinkling with pistachios, creating 3-4 pistachio layers. Finish with a final layer of 6-8 phyllo sheets, brushing each thoroughly with butter.
Step 4: Bake Crust: Bake the phyllo crust for 15-20 minutes, or until golden brown. Remove from oven and reduce oven temperature to 325°F (160°C).
Step 5: Prepare Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar until smooth. Beat in flour, vanilla extract, almond extract, and a pinch of salt until well combined. Add eggs one at a time, beating on low speed until just incorporated. Stir in sour cream.
Step 6: Assemble Cheesecake: Pour the cheesecake filling over the warm baked baklava crust. Place the springform pan on a baking sheet to catch any drips.
Step 7: Bake Cheesecake: Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Step 8: Chill: Remove from oven, run a thin knife around the edge of the pan, and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
Step 9: Make Salted Honey Syrup: While the cheesecake chills, combine honey, water, sugar, cinnamon stick, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5-7 minutes. Remove from heat, stir in sea salt, and let cool completely. Remove cinnamon stick and orange zest before serving.
Step 10: Serve: Once chilled, remove the cheesecake from the springform pan. Drizzle generously with the cooled salted honey syrup and garnish with additional chopped pistachios before slicing and serving.