Begin by simmering honey, water, sugar, lemon juice, and optional orange blossom water in a saucepan over medium heat for about ten minutes. Allow to cool.

Preheat your oven to 325°F (160°C) and prepare your springform pan by lining it and wrapping it in foil.

Brush melted butter on the bottom of the pan and layer about 10 to 12 sheets of phyllo dough, brushing each with butter. Sprinkle half of the chopped pistachios mixed with sugar and optional cinnamon.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then eggs one at a time, followed by vanilla extract and sour cream until well combined.

Pour the cheesecake filling over the first layer of phyllo dough. Layer another set of about 10 to 12 buttered phyllo sheets on top, folding over any edges from the bottom layers.

Bake for approximately 60 to 70 minutes until set but slightly jiggly in the center. Allow to cool before refrigerating for at least four hours or overnight.

Drizzle with the cooled syrup and garnish with remaining chopped pistachios before serving.