Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan.

In a food processor, combine the chopped pistachios, walnuts, sugar, and cinnamon. Pulse until combined. Set aside.

Lay one sheet of phyllo dough in the prepared pan and brush it with melted butter. Repeat this process, layering 5 sheets in total, brushing each layer with butter.

Evenly sprinkle half of the nut mixture over the phyllo dough in the pan.

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add in sour cream, sugar, vanilla extract, and eggs. Mix until fully combined and smooth.

Pour half of the cheesecake mixture over the nut layer in the pan.

Layer 5 more sheets of phyllo on top of the cheesecake mixture, brushing each with melted butter. Spread the remaining nut mixture over the phyllo.

Pour the remaining cheesecake mixture on top of the nuts, smoothing it with a spatula.

Finally, top the cheesecake with the last layer of 5 phyllo sheets, brushing each with melted butter.

Cut small slits in the top layer of phyllo to allow steam to escape during baking.

Bake in preheated oven for 60 minutes, or until the cheesecake is set and the phyllo is golden brown.

While baking, prepare the honey syrup. In a saucepan, combine honey, water, and lemon juice over medium heat. Stir until dissolved and let cool.

Once the cheesecake has cooled for about 15 minutes after baking, pour the honey syrup over the top and let it soak in.

Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight before serving.