Follow these easy steps to create your Honey Pistachio Baklava Cheesecake from scratch:

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Phyllo Pastry: Grease a 9-inch springform pan. Lay one sheet of phyllo dough in the pan and brush with melted butter. Repeat this step, layering about 8-10 sheets.
3. Add Pistachios: Sprinkle a layer of chopped pistachios over the phyllo base.
4. Layer Phyllo: Continue adding sheets and brushed butter, interspersing with pistachios until you use half of the phyllo.
5. Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, lemon juice, and eggs one at a time, mixing well after each addition.
6. Add Filling: Pour the cheesecake batter over the phyllo and pistachios in the pan.
7. Top with Phyllo: Layer the remaining phyllo sheets over the cheesecake filling, brushing melted butter between layers and sprinkling the rest of the pistachios on top.
8. Bake: Place the springform pan in the preheated oven. Bake for 45-50 minutes or until the cheesecake is set and the top is golden brown.
9. Cool: Remove from the oven and let cool at room temperature for about 30 minutes.
10. Honey Syrup: While the cheesecake is cooling, heat the honey in a small saucepan over low heat until it becomes more fluid.
11. Glaze: Pour the warm honey syrup over the cheesecake while it’s still warm, allowing it to soak in.
12. Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.